Sheep shoulder in Iranian style oven

Ramallah – National house


Shoulder lamb – two kilograms

To prepare the sauce:

Garlic – 100 grams

Onion – Gram

Tomato peeled – gr

Tomato paste – 100 grams

Wine vinegar – 50 ml

Olive oil – 150 ml

Dry citric acid – 20 g

Cumin – 20 g

Coriander Crushed Love – 15 g

Black pepper – 10 grams

Salt – 20 g

Seven herbs – 20 grams

To prepare vegetables:

Celery section – 500 g

Islands section – 500 g

Chopped tomatoes – 500 grams

Garlic – 50 grams

How to work

To prepare the sauce: Place garlic, onion, tomato, tomato paste, grape vinegar, olive oil, citric acid, cumin, coriander, black pepper, salt and seven spices.

2. Mix until you get a homogeneous mix.

3. Place the shoulder of the lamb in a large baking tray and pour the sauce until it is completely covered.

4. Add celery, carrots, tomatoes and garlic and cover with Chinese foil.

5. Cook the lamb and vegetables in a preheated oven at 160 ° C for 4 hours.

Recipe from chef Rami Al – Moqt

The Ritz-Carlton, Dubai


Together with this rice dish with raisins and nuts.

The best Iranian dishes are served from the best cooked dish, such as Iranian kebab or kebab with rice.

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