Beryani Esfahani (Lamb and Lung Bread)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Combine the lamb shoulder, lamb lung, chopped yellow onion, turmeric powder, cinnamon powder, black pepper, and salt in a large pot.

   Omtrent 5 min

   Kokkens tips: Ensure the meat is cut into uniform pieces for even cooking.

2. 2

   Pour in the water, ensuring the meat is mostly submerged.

   Omtrent 1 min

3. 3

   Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the lamb is very tender.

   Omtrent 1 t 30 min

   Kokkens tips: Check occasionally to ensure there's enough liquid; add more hot water if needed.

4. 4

   Remove the cooked lamb and lung from the pot, reserving the cooking liquid.

   Omtrent 2 min

5. 5

   Finely mince the cooked lamb and lung using a food processor or by hand until it has a coarse, paste-like consistency.

   Omtrent 10 min

   Kokkens tips: Do not over-process; you want some texture remaining.

6. 6

   Heat a non-stick pan over medium heat.

   Omtrent 1 min

7. 7

   Add the minced meat mixture to the hot pan and cook for about 5-7 minutes, stirring frequently, until slightly browned and heated through.

   Omtrent 7 min

   Kokkens tips: This step enhances the flavor and texture of the beryani.

8. 8

   To serve, lightly brush nan-e beryani with melted butter.

   Omtrent 1 min

   Kokkens tips: You can briefly warm the nan-e beryani if desired.

9. 9

   Place a portion of the hot beryani meat mixture onto each nan-e beryani.

   Omtrent 1 min

10. 10

    Garnish generously with finely chopped yellow onion, parsley, and mint.

    Omtrent 2 min

    Kokkens tips: The fresh herbs and onion provide a crucial contrast to the rich meat.

11. 11

    Serve immediately with a side of the reserved cooking liquid for dipping, if desired.

    Omtrent 1 min