Entree: Iran – Baluchi Iran – دمپخت ➤ Dampukht (Slow-sealed, slow-baked lamb and vegetables cooked in their own steam and spices)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
3 hrs
Additional
2 hrs
Total
3 hrs 30 min
Ingredients
- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 2 large onions, thinly sliced (10 oz (280 g))
- 4 cloves garlic, minced (0.12 oz (35 g))
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) ghee or clarified butter
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 1-1/2 tsp (9 g) salt, adjust to taste
- 2 dried limes (limoo amani), pierced with a knife
- 4 medium potatoes, halved or quartered (about 1 lb / 450 g)
- 1 cup (240 ml) water or low-sodium lamb stock
- 1 cinnamon stick (about 1 g)
- 2 bay leaves
- 1/4 cup (15 g) fresh cilantro or parsley, chopped (for garnish)
Instructions
1. In a large bowl combine yogurt, lemon juice, garlic, tomato paste, ground coriander, cumin, turmeric, black pepper, and salt to make a thick marinade. Add the lamb chunks and toss to coat. Cover and refrigerate for at least 2 hours or preferably overnight.
2. Preheat oven to 300°F (150°C). In a heavy, ovenproof Dutch oven or deep pot, heat ghee over medium heat. Add the sliced onions and sauté until soft and lightly golden, about 8–10 minutes.
3. Add the marinated lamb to the pot and brown briefly on all sides, 4–6 minutes, scraping up browned bits. Stir in the water or stock, cinnamon stick, bay leaves, and the pierced dried limes.
4. Nestle the potato pieces among the lamb. Bring the mixture to a gentle simmer, then cover the pot tightly with its lid. For a more sealed traditional method, place a sheet of parchment over the stew before putting on the lid to help trap steam.
5. Transfer the covered pot to the preheated oven and cook until the lamb is fall-apart tender, about 2.5–3 hours. Check once after 1.5 hours to ensure there is still some liquid; add a few tablespoons of water if it seems dry.
6. Remove from oven, discard cinnamon stick and bay leaves, adjust seasoning if needed. Garnish with chopped cilantro or parsley and serve hot with steamed rice or flatbread.
