This Beryani Recipe yields 4 servings.
You will need:
600 grams of Lamb Shoulder
3 Medium onions
Iranian Sangak bread
Salt & Pepper
Slice the onions. Wash and cut the meat into small pieces. Add onions and 3 glasses of hot water to meat and cook over medium heat for about 45 minutes. Add salt, pepper, and turmeric, mix well and cook for a few more minutes. There should be no water left when cooking is over.
Chop the cooked meat. Fry it over medium heat for about 15 minutes, then serve over bread with more bread covering the meat.