Phesoliyeh con jarretes de cordero

Ingredientes

• half a kilo of berlotti beans fresh is best
• 3 kilos lamb shanks cut into pieces (i like a lot of meat)
• 2 big brown onions diced
• 2 bunches of coriander finely chopped
• 1 whole head of garlic crushed
• 7 spice
• 1 chicken stock cube
• 1 beef stock cube
• bayleaf
• cinnamon stick
• pasatta 1 bottle
• 1 can crushed tomato's
• chilli (optional)
• salt
• ghee
• ( ingredients are to my likings you might like to adjust or add more or less)

Preparación

1. 1

   --- Method ---

2. 2

   in a large pot sear shanks in some ghee and then cover with water, add bayleaf , cinnamon stick, 1⁄2 of the chopped onions and let boil until meat is almost falling off the bone should take around 3 hours.

3. 3

   For a quicker option you can put them in a pressure cooker for 1⁄2 an hour and they can finish the cooking process in a pot.

4. 4

   remove any scum that rises to the surface

5. 5

   remove shanks from pot and set aside

6. 6

   in a sauce pan add 1 tbs ghee fry off the rest of the onion, coriander, chilli (if using) and garlic for 2 minutes and then add to the stock add stock cubes , 7 spice , salt.

7. 7

   add the the beans then add the pasatta and crushed tomato can

8. 8

   return shanks to pot and let it boil until beans are soft and sauce has thickened . I prefer a thicker consistency . Also I dont like to add tomato paste as I feel it gives an acidic taste.

9. 9

   serve along side egg noodle rice and a squeeze of lemon juice.