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How To make Braised Lamb with Fruits and Nuts
Text Only This Indian dish is anything but understated. It piles flavour upon flavour to stunning effect and would overwhelm milk-fed lamb. Amazingly, for something so sumptuous, it is comparatively nutritionally sound, as it has been modified to eliminate most saturated fat. However it is not for the meal-in-a-moment cook. Cover 45 g of raisins and 30 g sultanas in boiling water. Leave to soak. Trim an 800 g boneless piece of young lamb (leg or shoulder) of all visible fat. Put the piece in a large saucepan and add 3 cups of water, a tablespoon of lemon juice and 2 bay leaves. Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease. Remove the meat, setting it aside, and reduce the stock over high heat to about 1/4 of a cup. Reserve the stock and wash the saucepan. Into a processor bowl put 2 large onions quartered, 6 cloves of garlic, 5 cm ginger roughly chopped, 1/2 tablespoon ground cardamom, 2 tablespoons ground coriander, 1 teaspoon ground cloves, 1
tablespoon white poppy seeds, 45 g ground almonds and 1 teaspoon black pepper. Process to a paste. Chop finely a generous handful of fresh mint and have ready 200 g plain yoghurt (low fat yoghurt can be used). Heat 2 tablespoons mono- or polyun- saturated oil in the saucepan, add onion and spice paste and fry, stirring, for about 3 minutes or until it is fragrant. Add the mint and yoghurt and simmer gently till the sauce is thick and creamy. Return the meat to the saucepan, spooning the sauce over it, cover and braise gently until the meat is heated through. Add the reserved stock to the saucepan and stir through. Continue to simmer uncovered until the stock is completely reduced. Sprinkle over the meat and sauce 2 teaspoons garam masala, 1 teaspoon chilli powder and salt to taste if you regard it as necessary. In a frying pan, heat a little oil and gently fry the drained sultanas and raisins, together with 45 g blanched slivered almonds, for about 5 minutes. Add them to the saucepan and stir. Infuse a few strands of saffron in a tablespoon of boiling water and add 1 1/2 teaspoons of rosewater. Stir this mixture into the saucepan and heat for a minute or so more. Slice the meat, which by now should be meltingly tender, and arrange on a serving dish. Spoon the sauce over the meat. Serve with rice. Makes 4 to 6 servings. From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/6/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
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Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
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We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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Iranian-style Lamb Shanks with Jewelled Rice | Everyday Gourmet S6 E81
As seen on Everyday Gourmet.
I made this traditional Persian Lamb Shanks | Fit for a Shah | Kravings
I love cooking Lamb shanks and this time I decided to cook this in a traditional Persian style. Persian or Iranian food, similar to other Middle Eastern flavors is subtle yet distinct. The shanks are marinated in spices and Garlic and drizzled with some Rose water and Saffron steeped water. It's then slow cooked in the oven and served with a fragrant rice with nuts and pomegranate seeds.
Here are the ingredients and steps to make this recipe!
Persian Lamb Shanks
Large pinch Saffron
1/4 cup hot Water
2 Lamb shanks 3.3.5 Lbs or 1432 gms
1 tsp Salt
1 tsp Pepper
1 tsp Cumin powder
1 tsp Cinnamon powder
1/2 tsp Turmeric
1 tsp Lemon rind
1/4 cup crushed Garlic
1 tsp crushed Rose Petals
Juice of a Lemon
2 tbsps Olive Oil
2 Bay leaves
1/2 tsp Rose water
1/2 cup Meat or Veggie stock
Steep the saffron in hot water
Score the lamb shanks
Marinate the lamb shanks preferably overnight with salt, pepper, cumin, cinnamon and turmeric powder, lemon rind, garlic, crushed rose petals & olive oil
Rub the marinade into the meat and push some of the garlic into the slits
Marinate overnight
Transfer the shanks to a roasting pan and add the onion to the container were the lamb sat in the marinade so the onion absorbs the leftover marinade
Add the onion to the roasting pan as well together with some bay leaves
Add the rose water and steeped saffron water over the shanks and add the stock to the bottom of the pan
Roast in a 350 degree oven for 2.5 - 3 hrs
Start cooking covered and then open and continue to cook
Once cooked serve with rice
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