Persian Roast Lamb - Step By Step Recipe With Photos
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Video: Persian Roast Lamb - Step By Step Recipe With Photos
Lamb is a kind of meat that you need to know how to cook. Only in this case you will get a great dish. Today I propose to cook Persian lamb roast with chickpeas, chili, cinnamon.
Cooking description:
Persian roast lamb is a bright representative of oriental cuisine. All the most popular ingredients that are loved in the East are concentrated in this dish. Lamb, chickpeas and a variety of spices, generously flavored with chili. Today I will share a recipe for how to cook such an oriental roast at home. About 5 years ago, what a chickpea is, I knew only from crosswords, and now it is a legume, from which I often cook. Like all legumes, chickpeas require pre-soaking, so if you decide to cook something from it, worry in advance. If you don't like spicy, add less chili peppers or eliminate them altogether. The roast turns out to be satisfying, with a bright spicy taste, in general, you will lick your fingers. Enjoy!
Purpose: For dinner
Main ingredient: Meat / Vegetables / Lamb / Legumes / Chickpeas
Dish: Hot dishes / Roast
Cuisine geography: Eastern
Ingredients:
- Red onion - 2 Pieces
- Chili pepper - 1 Piece
- Garlic - 2-3 Cloves
- Lamb - 450 Grams
- Ground cinnamon - 1 teaspoon
- Cumin - 1 Teaspoon
- Turmeric - 1/2 Teaspoon
- Saffron - 1/2 Teaspoon
- Cardamom - 1/2 Teaspoon
- Chicken Broth - 400 Milliliters
- Tomato paste - 1 tbsp the spoon
- Chickpeas - 200 grams (dry)
- Vegetable oil - 3 Tbsp. spoons
Servings: 4-6
How to Make Persian Lamb Roast
Peel the onion and cut into small rings. Send to a pan to fry in vegetable oil. Finely chop the chili pepper together with the grains. Peel the garlic and pass through a press. Send everything to the bow. When everything is browned, add the lamb, cut into small cubes. Cook the meat until golden brown (about 5 minutes). Then add the spices, mix everything well and fry for another minute. Then pour in the broth, add the tomato paste. Leave the roast to simmer for 40 minutes. Pre-soak the chickpeas overnight to swell. Add the chickpeas, cook for another 30 minutes, until the chickpeas are tender.
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