Arabian Lamb Hotpot, Persepolis-style

Name: Arabian Lamb Hotpot, Persepolis-style
Cuisine: Iran
Ingredients: 3 medium onions, chopped; a little oil; 1 small bunch each mint and coriander, washed and chopped (or use dried); 1 small bunch each mint and coriander, washed and chopped (or use dried); 2 dessertspoons apple (or cider) vinegar; 2 dessertspoons apple (or cider) vinegar; 2 dessertspoons apple (or cider) vinegar; salt and pepper; salt and pepper; 2 teaspoons ground turmeric; 1 boned shoulder lamb, cut into 2 cm cubes (retain the bone and get your butcher to cut it into 4 cm pieces); 5–6 cloves garlic, finely chopped; 1 large can or 1 pack frozen spinach; ½ bottle sour grape juice (or 2 tablespoons lemon juice); ½ bottle sour grape juice (or 2 tablespoons lemon juice); 2 dessertspoons sour grapes (optional); 1–2 cans chick peas (depending on how much you like them)

Preparation info

This will serve
8
people.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This dish is a fusion of Arabic and Persian culinary concepts. That sounds very grand until we confess that it is actually a product of having failed to buy the right ingredients and having lots of people coming for dinner one night. It has to be said that it is very useful having a shop as a store-cupboard, but this dish really does comprise things that most people have in their larders.

Ingredients

Asia
Iran
Gluten-free

Ingredients

Method