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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Katherine's most excellent Iranian Lamb Recipe
Iranian Lamb Recipe: While having a pre-Xmas beverage with customers, colleagues, and friends I had the good fortune to meet Katherine. The wife of my mate Darren Thayre. And one of the few Iranians I know. Whilst chatting we got into food in a big way, and she released to me a new dish, one from her Mum, but I am calling it out as Katherine’s Iranian Lamb Recipe.
Oh yes, baby! Check that out. You don’t even need to marinade as you are cooking for 4 hours! It’s a cracker.
I did it for Christmas Day at Rutherford’s party and it disappeared off the plate. Always a good sign! Katherine’s Iranian Lamb Recipe was a great hit.
This is what you will need;
- 3-4 lamb shanks (for the purists), but I used a lamb roast roll (all they had in Cold Storage);
- The zest of about half of one lemon;
- 2-3 red onions, peeled and roughly chopped;
- 2 tablespoons of turmeric;
- A packet of saffron;
- 3 teaspoons of finely chopped garlic; and
- Sea salt and cracked black pepper.
Place the lamb in a roasting tray, drizzle with a little oil, and cover the lamb with all the ingredients above. You want this all over so the entire meat is coated. Cover this in foil. Stick it in the oven (another meander from Katherine’s Iranian Lamb Recipe, as she does hers on the gas, but we were off out so I could not), at 90 degrees for 4 hours. Wow, that’s hard – NOT!
When you get back 4 hours later, it will be perfectly cooked, but a little ‘pasty’ as it has not browned due to the low temperature of cooking. So yesterday I took that bad boy, warmed it, and charred it on the BBQ. Blacken it up to really boost the flavour attack. I then let it rest for about 30 minutes. I used my sharpest knife to carve against the grain as thinly as I could. This was almost like lamb pastrami, but so so moist. I served it up with a crack of black pepper and sea salt on top, and the roasted onions to one side.
Katherine also added crushed dried limes to hers at the end, but I could not find any. But she gave me a tip, and to shop at Mustapha’s.
Conclusions of our Best Iranian Lamb Recipe
Katherine’s Best Iranian Lamb Recipe is an amazing recipe. One you absolutely should have a crack at yourself. It literally disappeared off the plate as it was served. People were asking for more, but sadly it was all gone! It’s a cracking recipe, and so simple, as I think you’ll agree. Have a go, because if you do you surely will – ENJOY!!!
Persian Lamb Stew Recipe: An alternative...
If you’re looking to savor the rich flavors of Iranian cuisine, a popular choice is the Persian Lamb Stew. This delightful dish involves slow-cooking lamb shoulder with a blend of tantalizing ingredients. A recipe by Tori Avey suggests using meat, turmeric, and chili pepper flakes, resulting in a tender stew served over basmati rice. Another variation features lamb shoulder cooked with cranberry and pistachio spiced rice, incorporating orange, dried cranberries, and mint for a unique twist.
People also asked about the Best Iranian Lamb Recipe
| No. | Question | Answer |
|---|---|---|
| 1. | Can I use lamb chops instead of lamb shoulder for the Persian Lamb Stew? | Yes, lamb chops work well, but adjust cooking times for tenderness. |
| 2. | What can I substitute for turmeric in the Iranian lamb recipe? | Saffron or cumin can be alternatives for a different flavor profile. |
| 3. | Are there vegetarian options for Iranian-style lamb dishes? | Yes, consider using tofu or chickpeas as meat alternatives. |
| 4. | Can I make Persian lamb stew in a slow cooker? | Absolutely, adapt the recipe, and enjoy the convenience of slow cooking. |
| 5. | Are there gluten-free options for the lamb shank recipe? | Yes, ensure your spices and other ingredients are gluten-free. |
| 6. | Can I prepare Persian lamb dishes in advance and freeze them? | Yes, these recipes often freeze well for future convenience. |
| 7. | What side dishes pair well with Iranian lamb stew? | Rice, flatbreads, and roasted vegetables complement the stew perfectly. |
| 8. | How do I adjust the spice level in Persian spiced lamb shanks? | Control spice by modifying the quantity of chili flakes or omitting them. |
| 9. | Is there a difference between Iranian lamb curry and Persian lamb stew? | Yes, Iranian lamb curry tends to have more spices, while Persian stew is milder. |
| 10. | Can I cook Iranian lamb kebabs on a barbecue grill? | Absolutely, marinate and grill for a delicious outdoor twist to the recipe. |
