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http://www.lifestylefood.com.au/recipes/1368/braised-illabo-lamb-shoulder-iranian-style

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Braised Illabo Lamb Shoulder Iranian Style

Ingredients

Method

  • 1.

    Heat oil in a heavy based pan, add meat in batches, stir over heat until browned. Remove from pan, repeat with remaining meat.

  • 2.

    Add extra oil and onions to the same pan, stir over heat until lightly browned.

  • 3.

    Add ground spices and salt, stir over heat for 1 minute or until fragrant.

  • 4.

    Add stock, simmer over low heat, covered for 1 hour, stirring occasionally.

  • 5.

    Add prunes, sugar, lime juice and saffron water. Cover and simmer a further 30 minutes or until lamb is very tender and a little more lime juice and sugar if required.

  • 6.

    Transfer lamb to a deep serving dish, carefully arrange the meat and the pumpkin spooning over the broth.

  • 7.

    Cover and place in a warm oven until ready to serve. Serve hot from the same dish with saffron pilaf.

  • 8.

    Garnish with 1 chopped onion fried until golden, flaked or chopped toasted almonds or chopped toasted pistachios.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Braised Illabo Lamb Shoulder Iranian Style.

 
 

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