This year for Easter, author of bestseller 'Persiana' Sabrina Ghayour is working with Quality Standard beef and lamb to inspire people with new ways to cook with lamb. Sabrina tells us, 'It is very important you look for the Quality Standard label when buying lamb as it guarantees the provenance and quality of the meat you are buying.'
Sabrina has given Grazia an exclusive recipe which is an alternative take on traditional Easter lamb. She tells us, 'Lamb is the king of meat in the Middle East. It is so juicy and prized for its tenderness. It really holds its own with a delicious variety of spices.' 'This recipe uses a lesser known cut of meat the Foreshank. I love to use unusual and often cheaper cuts of meat. I am obsessed with lamb neck at the moment. You can cook it two ways, either flash fry it or if you have more time cook for 2-3 hours and the meat melts off the bone.' Sounds delicious to us!
Turmeric Braised Lamb Foreshanks --------------------------------
Serves 4
Ingredients
4 lamb foreshanks
Olive oil
2 medium onions, sliced thinly into half moons
1 heaped teaspoon of coarse black pepper (not ground black pepper)
2 heaped teaspoons of sea salt, crushed
2 heaped teaspoons of ground turmeric
Water
For the Sauce
1 jar crunchy peanut butter
300ml full fat milk (more if needed)
3 heaped tablespoons of clear honey
4 tablespoons of light soy sauce
To Serve
Round lettuce leaves (leaves used to wrap lamb morsels), chopped fresh coriander, chopped salted peanuts, peanut sauce & chilli sauce
Cumin salt (2 large handfuls of toasted cumin seeds, ground down in a spice grinder with 4 tablespoons of sea salt)
Method
1.Preheat a large sauce pan over a medium high heat then drizzle in some olive oil to generously coat the base of the pan then sauté the onions but do not colour them. Once translucent, add the shanks, pepper, salt and turmeric and coat the shanks well (do not brown the meat).
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Cover the shanks with enough water to just about cover them, place a lid on the pot, reduce the heat to low and allow them to cook for 3½ hours. Check the shanks every so often, giving the contents of pan a stir and checking on levels of liquid to ensure there is always enough to barely cover the shanks.
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For the peanut sauce, put the peanut butter in a saucepan and melt gently over a moderate heat, then slowly stir in the milk until the mixture starts to slacken and resembles butterscotch sauce. Remove from the heat and stir in the honey and soy sauce.
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Once done, remove the shanks, serve on a platter with cumin dipping salt on side and also lettuce wraps, peanut sauce, fresh herbs, chopped peanuts and chilli sauce.
Follow Sabrina on Twitter @SabrinaGhayour