Crockpot Persian Lamb
|~2 lb||lamb (shanks are originally suggested)|
|2 large||onions, quartered|
|3-4||red potatoes (or about same volume other type of potato), quartered|
|2||roma tomatoes, cut in large chunks|
|1 Tbsp||tomato paste|
|2||whole limu omani (dried persian limes), pierced (may be substituted with lime or lemon juice if needed...i have also substituted sour grape or pomegranate paste...something to give it tartness)|
|1 tsp||turmeric powder|
|1 tsp||(heaping tsp.) cinnamon|
|some||salt & pepper, to taste (try 2 1/2 tsp. salt, 1 tsp. pepper)|
|2 1/2 c||water|
|1 can(s)||chick peas|
|plain yogurt with dried mint mixed in|
|pomegranate syrup to drizzle on top (optional, but very good)|
|good tasting flat bread|
This is my simplified (and tweaked) version of Dizi, or abgousht, a popular Persian meal. Very tasty meal that usually requires more work. My husband really raved over this one...he said it was the combination of all the flavors together (including the pomegranate syrup and yogurt sauce.) He said " better than restaurant" and "hard to make himself not over eat it was so tasty."
I liked it quite a bit, though my favorite meals tend to have more spice.
Easy enough to do for a regular family meal, not just super special occasions.
Cook on high until everything is very tender.
Add the chick peas.
Mash the ingredients without the broth in a bowl.
You may use the broth to serve as a soup alongside, or save for making something later.