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Iranian Lamb and Potatoes

ingredients

serves 6
1 1/2 lb (700 g) shoulder of lamb, boned
175 g (6 oz) onions
1 lb (450 g) tomatoes
1 tbsp oil
2 cloves of garlic, crushed
Salt to taste
Pinch each of cayenne pepper and saffron
1 bouquet garni
8 oz (225 g) marrow
1 1/2 lb (700 g) potatoes, peeled and quartered
4 oz (100 g) onion as garnish
3 tbsp (25 g) flour
55 ml (2 fl oz) milk
2 tbsp parsley, chopped

method

1. Finely dice 175 g (6 oz) of onions, skin, deseed and coarsely chop the tomatoes.

2. Cut the meat into 12 pieces and brown in hot oil in a casserole dish. Stirring well, drain off the fat, then add the onion and cook gently without browning.

3. Add the chopped tomatoes and crushed garlic, cover and leave to simmer for 5 minutes.

4. Pour over sufficient water to just cover. Season with salt, cayenne pepper and saffron, then add the bouquet garni.

5. Bring to the boil and skim if necessary.

6. Reduce heat and allow to simmer for about 45 minutes.

7. Cut the unskinned marrow into rings then into four pieces, add to the potatoes.

8. Add the marrow and potatoes to the casserole and cook for a further 20 minutes.

9. Slice the 110 g (4 oz) of onions into rings, dip in the milk then in the flour and fry in 1 tbsp hot oil until golden brown.

10. Use these rings and a sprinkling of chopped parsley to garnish the casserole.

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