Khoresh Kadu with Lamb and Yellow Split Peas

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 1 large butternut squash, peeled, seeded, and cut into chunks 1 large butternut squash, peeled, seeded, and cut into chunks
• 1 cup yellow split peas, soaked overnight 1 cup yellow split peas, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• A pinch of saffron threads, soaked in 2 tablespoons of hot water A pinch of saffron threads, soaked in 2 tablespoons of hot water
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 32g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, ground turmeric, ground cinnamon, and ground cumin. Cook for a minute to allow the spices to release their flavors.
4. 4.
   Drain the soaked yellow split peas and add them to the pot along with the butternut squash chunks.
5. 5.
   Pour in the saffron-infused water and the beef or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning if needed and serve the Khoresh Kadu hot with steamed basmati rice.

Treat your ingredients with care...

• Butternut squash — Make sure to peel and seed the butternut squash before cutting it into chunks. Its natural sweetness adds a delightful flavor to the stew.
• Saffron threads — Soak the saffron threads in hot water for at least 10 minutes to release their vibrant color and aroma. Use a mortar and pestle to crush the threads before soaking for better infusion.

Tips & Tricks

• For a vegetarian version, replace the lamb with tofu or chickpeas for added protein.
• If you prefer a thicker consistency, mash some of the butternut squash chunks against the side of the pot before serving.
• Garnish the stew with chopped fresh herbs, such as parsley or cilantro, for a burst of freshness.
• Serve Khoresh Kadu with a side of yogurt and a sprinkle of sumac for an extra tangy flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Khoresh Kadu hot with a generous portion of steamed basmati rice. The fluffy rice perfectly complements the rich flavors of the stew.

Presentation advice

Present the Khoresh Kadu in a deep serving dish, allowing the vibrant colors of the butternut squash and saffron to shine through. Garnish with a sprinkle of saffron threads and fresh herbs for an elegant touch.