Kabab Torsh
37 min · 584 kcal · Persian
Isfahan Beryan
The famous minced lamb patty of Isfahan: shoulder and lung simmered soft, pounded to a paste with cinnamon, fried in lamb fat and eaten on warm taftoon bread with dried mint and almonds.
Instructions
- Rinse the 50 g of lamb lung thoroughly under cold running water, pressing out any blood, then leave it to soak in a bowl of cold water for 15 minutes, changing the water once. Drain and cut into 2 cm pieces.
- Put the 180 g of lamb shoulder chunks and the drained lung into a small heavy saucepan with the 1 quartered onion, 0.25 tsp of turmeric, 0.5 tsp of salt and 500 ml of cold water. Bring slowly to the boil over medium-high heat and skim off the grey foam as it rises.
- Lower the heat to the barest simmer, cover and cook for 75 minutes, until the meat pulls apart under a spoon and the lung is soft. Top up with a splash of hot water if the pan threatens to run dry.
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460kcal
51gprotein
22gcarbs
20gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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