بز قرمه

Ingredients

2 pounds breast of lamb
2 large onions, grated or chopped
4 tablespoons butter
1 can beef broth
¼ cup water
½ teaspoon salt
¼ teaspoon pepper
1 cup liquid whey (or yogurt)
½ teaspoon saffron
1 teaspoon dried mint flakes
½ cup ground walnuts
3 cloves garlic, grated (optional)
1 tablespoon butter (optional)

Perisan, Boz Ghormeh, Breast Of Lamb Procedure

Crack the breast bones with a sharp blow of a butcher's knife. Sauté the onions in 3 tablespoons of the butter until golden brown. Add the meat and sear on all sides. Add the broth, water, salt, and pepper. Cover and simmer over a low heat until the meat is tender ( about 2 hours). Ladle a few tablespoons of the hot broth into theliquid whey (or yogurt) to warm it up before adding it to the meat. Stir in the saffron. Cover and simmer another 15 minutes.

Just before serving, saute the mint Hakes in the remaining 1 tablespoon of butter and sprinkle them over the meat. Sprinkle the ground walnuts over the top. If desired, sauteed, grated garlic may also be added to the top.