• 1 leg or shoulder of lamb, on the bone, excess fat removed
  • 2 onions, sliced
  • 1 small aubergine, diced
  • 1 x 400 g can chopped tomatoes
  • 4 dried limes, or 2-3 limes or lemons, juice only
  • 1 tsp turmeric
  • salt and black pepper
  • 1 x 400 g can chickpeas, drained and rinsed
  • 5 potatoes, diced
  • flatbreads and Iranian pickles, to serve


This Warming, Slow-cooked Iranian Lamb Dish From Home Cooks Christina And Bianca Sarafian Is Served As A Broth With The Meat Alongside

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