Tonight: Lamb shanks with saffron and figs
slow cooked for 3 hrs To be served with yogurt & dill flavoured rice and a tomato and spinach salad dressed with pomegranate (fruit and molasses) sumac, lime juice and mint. And all high beat timed HAGWE all! G. ...
Look delicious!
Can you send some over? I am starving :P However, in all seriousness, can you please send the recipe? Thanks
Persian lamb shanks:
Fry red onion in olive oil 5 mins, add 1tsp each of ground turmeric, cumin & black pepper & 1/2 tsp cinnamon. Add 4 lamb shanks & fry until bronzed (don’t let spices burn). Add 2 large tomatoes 1/4rd plus 600ml water & bring to boil. Salt to taste, cover ...
Dried figs also good
or at least that semi dried version where they’re still soft inside.
Persian rice:
Soak 2 cups basmati rice for 2 hrs, rinse out starch then quick boil 5 mins in plenty fresh water. Drain rice & put aside but keep warm & add 1 egg yolk, 3 tbs yogout, salt & dill & mix up. In a pan melt 25g butter & add pinch saffron threads. Put in rice...
Sorry gentlemen - it has been devoured 😋
A sweet of pears in honey, orange blossom & cardamom also all gone. Even the red wine too 🙂
Truly delicious looking...
I know you were already thinking of a WatchProSite cookbook but maybe a Chez Giles is an equally interesting business proposition? 👌🏻😁😋
It has occurred to me, my friend!
However turning a weekend passion into a 24/7 business can have its challenges? Cheers! Giles.
It’s certainly a very different proposition
But I can imagine you both having a knack for it and enjoying it 😊
Love to make & BBQ lamb, yogout, sumac & mint kebabs in the summer
- a food that feels it should only be eaten outdoors