Slow Roasted Lamb With Broad Bean Pilaff from Olive Magazine Apr

Name: Slow Roasted Lamb With Broad Bean Pilaff from Olive Magazine Apr
Cook time: 3 h
Total time: 3 h
Yield: 4-6 serving(s)
Ingredients: 4 lamb shanks; 200 ml yogurt; 2 teaspoons turmeric; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon cinnamon; 400 g basmati rice; 1 liter vegetable stock; 20 g dill (fresh chopped); 20 g parsley (fresh chopped); 20 g mint (fresh chopped); 200 g broad beans (cooked)

Submitted by cakeinmyface

"Time does not include marinating. This recipe is based on an iranian dish from the restaurant Mohsen in London"

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Ready In:: 3hrs
Ingredients:: 12
Serves:: 4-6

ingredients

4 lamb shanks
200 ml yogurt
2 teaspoons turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
400 g basmati rice
1 liter vegetable stock
20 g dill (fresh chopped)
20 g parsley (fresh chopped)
20 g mint (fresh chopped)
200 g broad beans (cooked)

directions

Marinate the lamb in the yoghurt and spices preferably overnight. Wrap in a foil parcel and roast at 150/ gas mark 3 for 3 hours.
Meanwhile cook the basmati rice in the vegetable stock until cooked, drain of any excess liquid. Stir through the dill, parsley, mint and broad beans.
Shred the meat (optional) and serve on a flatbread, naan or pitta with more yogurt.