Khoresh Karafs with Persian Herbs and Lamb

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 bunch fresh parsley, finely chopped 1 bunch fresh parsley, finely chopped
• 1 bunch fresh celery leaves, finely chopped 1 bunch fresh celery leaves, finely chopped
• 1/2 cup fresh mint leaves, finely chopped 1/2 cup fresh mint leaves, finely chopped
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons flour (optional, for thickening) 2 tablespoons flour (optional, for thickening)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 35g
• Fiber: 3g
• 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 cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric, cinnamon, cumin, salt, and black pepper, coating the lamb evenly with the spices.
4. 4.
   Pour in the beef or vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the lamb is tender.
5. 5.
   In a separate bowl, combine the chopped parsley, celery leaves, and mint leaves. Add this mixture to the pot and simmer for an additional 15 minutes.
6. 6.
   If desired, mix the flour with a little water to create a slurry and add it to the stew to thicken the broth.
7. 7.
   Just before serving, squeeze the juice of one lemon into the stew and stir well.
8. 8.
   Serve the Khoresh Karafs hot with steamed basmati rice.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cubing.
• Fresh herbs — Ensure the herbs are finely chopped to release their flavors fully. Use the leaves and discard the tough stems.

Tips & Tricks

• To enhance the flavors, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
• If you prefer a thicker stew, mix flour with a little water to create a slurry and add it to the stew during the last 15 minutes of cooking.
• Adjust the amount of lemon juice according to your taste preference. Add more for a tangier flavor or less for a milder taste.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve the Khoresh Karafs with a dollop of plain yogurt on top for added creaminess.

Serving advice

Serve the Khoresh Karafs in individual bowls alongside steamed basmati rice. Garnish with a sprinkle of fresh herbs for an extra pop of color and flavor.

Presentation advice

Present the Khoresh Karafs in a deep serving dish, allowing the vibrant green color of the herbs to shine through. Pair it with a side of fluffy basmati rice and garnish with a lemon wedge for an inviting presentation.