Tah andaz - Iranian-style Braised Lamb with Herbs

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup fresh parsley, chopped 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped 1 cup fresh cilantro, chopped
• 1 cup fresh fenugreek leaves, chopped 1 cup fresh fenugreek leaves, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) water 2 cups (470ml) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb shoulder chunks to the pot and brown them on all sides.
3. 3.
   Sprinkle the turmeric and cinnamon over the lamb, and season with salt and pepper.
4. 4.
   Add the chopped parsley, cilantro, and fenugreek leaves to the pot, and stir well to combine.
5. 5.
   Pour in the water and lemon juice, and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning if needed, and serve the Tah andaz hot with saffron rice.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a well-marbled cut of lamb shoulder, as it will become tender and flavorful during the braising process.

Tips & Tricks

• To enhance the flavors, marinate the lamb in the herb mixture for a few hours or overnight before cooking.
• If you can't find fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi) as a substitute, but reduce the quantity by half.
• Serve the Tah andaz with a dollop of yogurt on top for a creamy contrast to the rich flavors.
• For a spicier version, add a pinch of cayenne pepper or red chili flakes to the dish.
• Leftovers can be used to make delicious sandwiches or wraps the next day.

Serving advice

Serve the Tah andaz hot, garnished with additional fresh herbs, alongside fragrant saffron rice. It pairs well with a side of yogurt or a crisp salad.

Presentation advice

Present the Tah andaz in a deep serving dish, allowing the vibrant green color of the herbs to shine through. Sprinkle some chopped fresh herbs on top for an added pop of color.