Slow-cooker Persian lamb stew from I Quit Sugar - Simplicious Flow: The New 'Zero-Waste' Eating for an Elegant Life (page 238) by Sarah Wilson

  • Greek-style yoghurt
  • lamb shanks
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Requires cooking for at least 4 hours. Can substitute lamb forequarter chops for lamb shanks, celery leaves or fenugreek seeds for fenugreek leaves, and lemons or limes for preserved lemons. Can use the book's "Preserved lemon". See recipe for leafy greens suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yoghurt tahdig

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for at least 4 hours. Can substitute lamb forequarter chops for lamb shanks, celery leaves or fenugreek seeds for fenugreek leaves, and lemons or limes for preserved lemons. Can use the book's "Preserved lemon". See recipe for leafy greens suggestions.

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