- Place a flameproof casserole pot on a low to medium heat for a few minutes before adding the oil.
- Season the lamb shanks and add to the pre-heated pot. Sear on all sides until golden brown, remove from the pan and add the onions, gently frying until soft and translucent before adding the tumeric and dried limes.
- Stir together to coat in the spiced oil and return the lamb to the casserole dish. Add 1 litre of water to the pan and bring to the boil. Place the lid on top and turn down to a simmer, leave the lamb to gently braise for 1 hour.
- To prepare the herbs; finely chop the leeks and chives by hand then set to one side. For the parsley and coriander, the finer the herbs the better the flavour and consistency of the stew, a food processor can help to blitz these herbs and mean less work.
- In a separate frying pan, sauté the leeks and herbs. To do this; place a wide frying pan on medium heat. Add the remaining oil and gently fry the leek until softened, followed by the dried fenugreek and herbs, this is best done in batches. Fry the herbs until dark green in colour, this removes the moisture and deepens its flavour.
- Once the lamb has braised for an hour add the sautéed leek and herb mixture to the casserole pot, topping up with 250 – 500ml of hot water to loosen, stirring well. Continue to braise for a further 2 hours or until the lamb is completely tender and falling off the bone.
- At this point add the red kidney beans to heat through. Season to taste (a good pinch or two of sea salt is essential) and for a fresh finish before serving; a good squeeze of the juice of a lime.
- Serve with thinly sliced red onions, Chelo Ba Tahdig (steamed Persian saffron rice with Tahdig “crust”) and Maast-o Museer (yoghurt with Persian shallots, garlic and mint).
Nooshe Jan!!!