Iranian Lamb And Yogurt Stew - Tony's Comfort Kitchen

I saw this Iranian lamb and yogurt stew being made on a BBC cookery programme. Nigel Slater was on location in Iran being shown this dish by a restaurateur. The problem was there was no written recipe, so this has been recreated as close as I can remember it from the programme some time ago. Nigel called it mutanjan, but all the mutanjan recipes I see are rice and meat dishes, nothing like this. Apparently, this dish comes from the 16th century, so maybe this is the original mutanjan? I have no idea, but I do know that it is absolutely divine. That slow-cooked lamb mixed with the saffron-infused yogurt is a marriage made in heaven.

Ingredients
1 1/2 tbsp olive oil
1 large onion roughly chopped
4-5 cloves of garlic minced
1 tsp mild curry powder
1 tsp ground cumin
1tsp turmeric
1/2 tsp ground cinnamon
250ml water
1/2 a 400g tin of chopped tomatoes
800g diced lamb shoulder (or leg)
A good pinch of salt and black pepper
500g yogurt (I used Greek yogurt)
2 tbsp of the cooking liqueur from the lamb
2-3 tbsp saffron-infused water
A handful of raisins or sultanas or goji berries reconstituted in hot water
A handful of roasted pistachios and flaked almonds
Boiled rice or flatbread to serve

#lambstew #middleeasternfood #comfortfood
Chapters
0:00 Intro
0:24 Preparation and cooking

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