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Ingredients

• 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

Description

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

UK TV