| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Persian, Middle east, Veal, Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lamb or veal hind shanks or shoulder |
| 2 | tb | Butter or cooking oil |
| 1/2 | ts | Pepper |
| 1/2 | ts | Tumeric |
| 1 | sm | Onion , chopped |
| 1 | c | Hot water |
| 1 | lb | Tangerine or orange peel |
| 1/2 | c | Lemon juice |
| Salt to taste | ||
| 1/2 | ts | Saffron |
INSTRUCTIONS
Chop meat into small pieces and saute in the butter with the pepper, tumeric and onion till lightly broned. Add the water and simmer for 30 minutes covered. Prepare the tangerine or orange peel by removing the white pith and then slicing into 2 inch pieces. Cover with water and bringing to a boil. boil for 5 minutes. Drain and then cover with water and bring to a boil and boil for 2 minutes. Add the peel to the meat with the lemon juice and salt and simmer for 15 minutes longer. When well done and the gravy is rich, add the saffron which has been pounded into a powder and had a few drops of water added to make a paste. Serve with rice. Serves 4
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