Iranian Lambshanks | Bagali Polo Ba Mahicha

Iranian Lambshanks | Bagali Polo Ba Mahicha

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

Iranian Lambshanks | Bagali Polo Ba Mahicha

Shanaz Rafiq
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 less spices and yet full of natural flavors from the meat itself.
Prep Time 10 minutes
Cook Time 45 minutes
Course Curry, Main Course
Cuisine Irani, Persian
Servings 3

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

Note: If you wish to make the gravy a spicy one, then add 1 tsp red chili powder, 1 tsp black pepper powder, 1 tbsp lemon juice in step 3.
Keyword Curry, Lamb Shanks, Mutton Curry

If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.

Kindly give feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my Youtube Channel and share it with your friends. To catch up with the daily recipes, follow my Facebook Page.


Related Posts

Persian Meatballs with Saffron Rice

Persian Meatballs with Saffron Rice

  Succulent and melt in the mouth Persian style meatballs nested on vibrant, fragrant and aromatic saffron rice. Today I am getting back to my favorite cooking challenge of the Muslim Food Bloggers group after a long time. The theme set for this month is […]

Mutton Rogan Josh Kashmiri Pandit Style

Mutton Rogan Josh Kashmiri Pandit Style

Mutton Rogan Josh in a Kashmiri Pandit Style is a very popular mutton curry with intense flavors of ginger, saunf, and whole spices. I have noticed, in many of the party buffets, people serve a regular mutton curry and call it Rogan Josh. Moreover, very […]