Beryani



Ingredients: (4 servings)


shoulder lamb, 600 grams
medium onions, 3
Iranian (sangak), middle-eastern, or pitta bread
cooking oil
salt
black pepper
turmeric


Directions:


Peel and thinly slice onions. Wash and cut meat into small pieces.
Add onions and 3 glasses of hot water to meat and cook over medium
heat for about 45 minutes (adding more hot water during cooking if
necessary). Add salt, pepper, and turmeric, mix well and cook for
a few more minutes. There should be no water left when cooking is
over.

Grind (mince) the cooked meat or chop it finely using a sharp, large
knife. Fry in oil over medium heat for about 15 minutes, then serve
over bread with more bread covering the meat. Note that no rice is
served with this dish. Beryani is a delicious dish from
Esfahan.


Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk