An indulgent Persian twist on a springtime roast...
The food of Persia is highly regarded as one of the world’s most opulent cuisines, making our Persian version of a Sunday roast the perfect meal to impress friends and family this spring. The lamb is roasted here with a mild, fragrant spice crust then served with a fesenjan gravy, enriched with walnuts and flavoured with advieh, the Persian version of garam masala which contains cinnamon, green cardamom, cumin, nutmeg and rose.
On the side we’ve got some buttery saffron fondant potatoes, a root vegetable khoresht, a vibrant salad and mint yogurt in place of traditional mint sauce!
Adding an extra blend for a pudding? We'll email you the recipe!
3 hours 15 minutes
LAMB SPICES: cumin, coriander, cinnamon, turmeric, green cardamon, black pepper WHOLE SPICES: cinnamon, bay ADVIEH: cinnamon, green cardamon, cumin, rose, nutmeg SAFFRON BLEND: turmeric, saffron KHORESHT SPICES: cinnamon, coriander, cumin, black lime, black pepper MINT YOGURT BLEND: mint, black pepper, garlic, black lime SALAD BLEND: sumac, coriander, cumin, black pepper, parsley
1.5kg lamb shoulder - make about 5 x 1cm deep cuts into the meat on each side
1.5kg new potatoes - peeled and cut into large chunks
800g parsnips or carrots (or a mixture of the two) - peeled and cut into bite-size pieces
2 large red onions - 1 thickly sliced, 1 thinly sliced
1 cucumber - peeled, deseeded and finely chopped
25g bunch of parsley - leaves picked
1 pomegranate - seeds only or 200g ready-prepared seeds
150g natural yogurt (full fat is best)
100g walnuts - roughly chopped
2 tbsp tomato puree
2 tbsp honey
Product Rating (1):
Amazing way of cooking the lamb, the saffron potatoes were rich and buttery. But the side dishes here were the winners, toasted walnuts in the salad were a touch of genius in my opinion. Thank you for a lovely alternative Easter Sunday meal!
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Wall of Fame - Spring Roast Lamb with Saffron Fondant Potatoes