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CATEGORY CUISINE TAG YIELD
Meats Lamb, Meats, Middle east, Persian, Veal 4 Servings

INGREDIENTS

1 lb Lamb or veal hind shanks or
shoulder
2 T Butter or cooking oil
1/2 t Pepper
1/2 t Tumeric
1 Onion, chopped
1 c Hot water
1 lb Tangerine or orange peel
1/2 c Lemon juice
Salt to taste
1/2 t 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

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 531
Calories From Fat: 306
Total Fat: 34g
Cholesterol: 142.2mg
Sodium: 265mg
Potassium: 940mg
Carbohydrates: 14.9g
Fiber: 1.3g
Sugar: 11.6g
Protein: 40.8g


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