Tangerine or Orangepeel Khoreshe

Title:
Tangerine or Orangepeel Khoreshe

Yield:
4 Servings

Categories:
Lamb,
Persian,
Middle
east,
Veal,
Meats




Ingredients:





     1 lb Lamb or veal hind shanks or


          -shoulder


     2 tb Butter or cooking oil


   1/2 ts Pepper


   1/2 ts Tumeric


     1 sm Onion , chopped


     1 c  Hot water


     1 lb Tangerine or orange peel


   1/2 c  Lemon juice


          Salt to taste


   1/2 ts Saffron






 Chop meat into small pieces and saute in the butter with the pepper,


 tumeric and onion till lightly broned. Add the water and simmer for 30


 minutes covered.


 


 Prepare the tangerine or orange peel by removing the white pith and then


 slicing into 2 inch pieces. Cover with water and bringing to a boil. boil


 for 5 minutes. Drain and then cover with water and bring to a boil and boil


 for 2 minutes.


 


 Add the peel to the meat with the lemon juice and salt and simmer for 15


 minutes longer. When well done and the gravy is rich, add the saffron which


 has been pounded into a powder and had a few drops of water added to make
a


 paste.


 


 Serve with rice.


 


 Serves 4