Payeh Bareh – My Little Persian Leg of Lamb

If you enjoyed reading and would like to see more please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & facebook page @mylittlepersiankitchen

Payeh Bareh (Persian Leg of Lamb)

Dusting

1 tsp turmeric

1 tbsp plain flour

a pinch of salt and pepper

Marinade

1 sliced white onion

3 garlic cloves sliced

1 tsp advieh

1 cup of water

1 tbsp of runny honey

juice of 1 orange and the grated rind

1/2 tsp saffron (ground with a tsp sugar and dissolved in 1 tbsp rose water)

& the all important leg of lamb! You can use a shoulder also however for this particular dish I prefer leg.

Method

Add a tablespoon of coconut oil into a heavy bottomed pan. Pre heat oven to 150′ (fan oven)

Rub the dusting into the lamb and fry off. When golden remove from the pan. Should take around 5 minutes max.

Place lamb into a deep roasting dish

To the frying pan add the rest of the ingredients and bring to a gentle boil. When boiling pour over the lamb and cover with foil.

Cook for around 5 hours. basting every hour until the last hour then baste every 15 minutes.

Garnish with slice pistachios and pomegranate.

I love this best served whole on a table for everyone to pull a piece off (it falls apart so no need to slice anything) with a big plate of Baghalie polo (broad bean and dill rice) Which I will post a recipe for soon. Nooshe Jaan!

img_1446

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s