thick slices of baking potatoes (about two medium)
extra virgin rapeseed oil
very hot water
the rest of the oil to the saucepan and sauté the chopped onions until lightly caramelised. Add the peppercorns, garlic and bay leaf. Cook for a minute or two. Return the shanks to the saucepan and cover with enough boiling water to cover the shanks. Bring to the boil, then lower the heat as much as you can. Braise, covered, for at least two hours or until well
the rice in a sieve and rinse under cold running water to wash off the starch until the water runs clear. Put in a bowl and add enough water to cover the rice by about three centimetres. Add the salt and gently stir. Let stand.
the oil in the saucepan over medium heat until very hot. Arrange one layer of potato slices in the bottom of the saucepan. Use a large spoon or skimmer to gently transfer 1
the rice into the pot, slightly heaping it in the middle. Sprinkle with 1
use a wooden or silicon spoon or slicer to lift the potato slices (tahdīg) from the bottom of the pot. Serve with the lamb shanks and the sauce from cooking the lamb.
The real authentic and original lubia polo is made withlamb (or mutton). On such days I kind of cheat and just make the chicken and green beans mix, add a few chunks of tomato and water and let it simmer away while I’m making rice by the absorption method (kateh) in my Persianrice cooker
So when I saw some beautiful shanks at the butcher’s recently I was inspired to make my simple slow-cooked lightly spiced lambshankswith prunes, again, and withrice of course because I’m Persian and Persians have a serious love affair withrice
Very slow roasted shoulder of lambwith merguez spices. Neck isn’t used that widely, although it’s readily available, especially in the local Asian butchers … it’s suited to long, slow cooking, so an affinity with curry is fairly obvious
I’ve done the research on this recipe and have a Slimming World, Weight Watchers, and calorie count so that if you decide to make this vegetarian bean chilli withrice you’ll know exactly what you’re dealing with