Amoo's signature dish, bone-in lamb shank stew, is a traditional Kurdish recipe from the northwestern region of Iran. The lamb shanks are braised for six hours and then cooked with a combination of spices and ingredients such as homemade tomato paste, saffron butter, lime juice, chili flakes, red paprika, cinnamon, cumin, rosemary, chili peppers, and turmeric. The resulting dish is a flavorful and tender lamb shank that can be enjoyed with rice and accompanied by a refreshing salad.
McLean VA
Amoo’s
Lamb Shank Stew
Bone-in lamb shank / Olive oil / Garlic / Onions / Homemade tomato paste / Saffron butter / Lime juice / Chili flakes / Red paprika / Cinnamon / Cumin / Rosemary / Chili peppers / Turmeric
Signature Dish
From Prep to Plate
Seth heads to Amoo's Restaurant, a Persian restaurant in McLean, Virginia, where Chef Sebastian Oveysi demonstrates how to cook a traditional braised lamb shank. Starting with sautéed garlic and onion, Chef Oveysi explains how they incorporate the flavors of Northwest Iran, including tomato paste and cinnamon, into a delicious Kurdish-style broth which flavors the tender bone-in lamb over many hours. Served alongside rice, salad, and tahdig rice, both staples of Persian food, this Persian stew shows why Amoo's Restaurant is a standout restaurant in Northern Virginia.
This family-run restaurant ventures far beyond the kebabs that define so many Persian restaurants in America. You’ll find complex stews, crispy rice dishes known as tahdig and even a few modern Persian twists on American ingredients.
Tim Carman, The Washington Post
