Bagali Polo Ba Mahicha is a Persian delicacy. The shanks are slow-cooked to perfection, and so tender that the meat almost falls off the bone; with very fewer spices and yet full of natural flavors from the meat itself. Asians might consider this dish to be quite bland, but it has its own unique blend of flavors and tastes.
If you wish to make it a bit spicy, then you need to add more heat ( red chili powder or black pepper) and a bit of tanginess from lemon juice.
Iranian Lambshanks | Bagali Polo Ba Mahicha
Ingredients
- 500 grams lamb shanks 2 pieces
- 1 medium onion sliced
- 1 large ripe tomato chopped
- 1 tablespoon chopped garlic
- 1 teaspoon turmeric powder
- 2 teaspoon cumin powder
- 1 tablespoon butter
- 2 cups vegetable stock liquid 1 vegetable stock cube + 2 cups water
- Salt
Instructions
- Heat butter in a pressure cooker and fry onion and garlic till light golden. Then add chopped tomatoes and fry till soft.
- Add lamb shanks and braise on all the sides (fry). Fry till the shanks get a golden color on the outside.
- Then add the vegetable stock, turmeric powder, cumin powder, and salt.
- This dish can be prepared either in a slow cooking method or a quick pressure cooking method. I prefer the pressure cooking method, and it takes about 25 to 30 minutes.
- Release the pressure and open the lid of the cooker.
- If the gravy is too watery, then cook for another 10 to 15 minutes without placing the lid.
- Taste and adjust the seasoning (salt etc).
- Serve hot with Iranian Rice.
Notes
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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