Persian Braised Lamb

To braise lamb for a Persian dish like this, start by dicing the lamb shoulder into large chunks and browning them in a pot over medium heat. After browning, add sliced leeks and onion, sauté until soft, then stir in turmeric and cook for an additional minute. Finally, add herbs, chicken stock, and simmer on low heat for 2.5 to 3 hours until the lamb is tender.

Yes, this Persian Braised Lamb recipe is naturally gluten-free as it primarily uses meat, vegetables, and spices. Just ensure that the chicken stock you use is gluten-free, as some brands may contain gluten. You can also substitute the tinned black beans with another gluten-free legume if desired.

If you don't have leeks on hand, you can substitute them with onions or shallots. While the flavor will be slightly different, they will still provide a nice aromatic base for the dish. You can also use green onions for a milder taste.

To store leftovers of Persian Braised Lamb, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Persian Braised Lamb pairs beautifully with saffron rice or fluffy couscous. You can also serve it with a fresh salad, such as Shirazi salad, or roasted vegetables to complement the rich flavors of the lamb. For a traditional touch, consider serving it with warm flatbreads.