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 less spices and yet full of natural flavors from the meat itself.
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.