Slow Roasted Lamb With Broad Bean Pilaff from Olive Magazine Apr |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Time does not include marinating. This recipe is based on an iranian dish from the restaurant Mohsen in London Ingredients:
4 lamb shanks |
200 ml yogurt |
2 teaspoons turmeric |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon cinnamon |
400 g basmati rice |
1 liter vegetable stock |
20 g dill (fresh chopped) |
20 g parsley (fresh chopped) |
20 g mint (fresh chopped) |
200 g broad beans (cooked) |
Directions:
1. Marinate the lamb in the yoghurt and spices preferably overnight. Wrap in a foil parcel and roast at 150/ gas mark 3 for 3 hours.
2. Meanwhile cook the basmati rice in the vegetable stock until cooked, drain of any excess liquid. Stir through the dill, parsley, mint and broad beans.
3. Shred the meat (optional) and serve on a flatbread, naan or pitta with more yogurt.
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