Khorak - Persian Lamb Stew Recipe | igotitfrommymaman.com
Lamb Dishes,  Persian Classics,  Persian Stews,  Uncategorized

Khorak – Persian Lamb Stew with Green Beans

Khorak is a popular Persian lamb stew with green beans and carrots. It is topped off with homemade fries, or chips as we call them here in the UK. We serve it with flat bread that we break in bite-sized pieces and fill with a bit of everything: Some meat, green beans, carrots, sauce and chips. In Farsi we refer to this piece of bread full of deliciousness as loghme.

Khorak - Persian Lamb Stew Recipe | igotitfrommymaman.com

Khorak has been one of my favourite dishes since I was a kidMy dad on the other hand never liked it because it isn’t served with rice, but with chips and bread instead. To him a proper meal has to include rice. That led to my mum preparing khorak every time she was upset with my dad, causing me to inappropriately anticipate those days.

Time:

Preparation: 20 min

Cooking: 3h 45 min (don’t worry you get to relax most of the time)

Total: 4h 5 min

Ingredients (serving 4):

4 lamb shanks

1 beef bone half with marrow (optional)

175 ml vegetable oil (3/4 cup)

400g green beans (2 1/2 cups)

1 large onion

1/2 litre water (2 cups)

6 cloves garlic

85 g tomato puree/paste (3/8 cup)

3 carrots

2 large potatoes for the chips (for the chips/french fries)

1 cinnamon stick (optional)

2 tsp turmeric

2 tsp paprika

2 tsp black pepper

2 tsp salt

Khorak - Persian Lamb Stew Recipe | igotitfrommymaman.com

Instructions:

Fry the lamb

  1. Fry the lamb shanks in 5 tbsp of vegetable oil until they are brown on each side. Once brown take them out and set them aside, leave the oil in the pan.

Make the sauce for the stew

  1. Cut the onion in half, finely chop one half, leave the other one whole. (Wanna know how to chop onions like a pro? Take a look at my quick video tutorial)
  2. Transfer the chopped onions in the frying pan with the oil from the lamb shanks and gently fry them.
  3. In the meantime skin off the garlic cloves, finely chop 3 of them, leave 3 of them whole. Once the onions have been frying for about 5 minutes add the garlic (chopped and whole) and let them gently fry together for another 5 minutes.
  4. Add the tomato puree/paste and fry it with the onions and garlic for a few minutes.
  5. Season with the turmeric, paprika, black pepper and salt.
  6. Add the water, combine everything well and let it simmer for about 5 minutes.
  7. Transfer the lamb shanks, bone with marrow, and cinnamon stick into a shallow pan (with a lid) and pour the sauce over it. Put on the lid and let it simmer on a low heat.

Prepare the veg

  1. Wash the green beans, cut off both ends and chop them into 1 inch pieces. Fry them for 5 to 10 minutes in 2 tbsp vegetable oil, then take them out and set them aside.
  2. Skin off the carrots, cut them lengthwise in halves and chop them into about 2 inch pieces. Fry them for about 5 minutes, take them out and set them aside.

Prepare the chips/fries

  1. Peel the potatoes and cut them into 1 cm thick chips. Cut off a slice of the potato so it has a flat surface you can put it on. When you cut the other slices the potato won’t wobble, making life easier for you.
  2. Boil a pan of water and cook the chips for 5 minutes in the boiling water.
  3. Drain them in a colander and rinse them with cold water so they stop softening further.
  4. Once cool put them in a freezer bag and freeze them for 2 hours.

Add the finishing touches and fry the chips/fries

  1. After the meat has been simmering for 2 h add the carrots and remove the onion half.
  2. Put the lid back on and let it simmer another 20 minutes, then add the green beans.
  3. After another 20 to 40 minutes when the meat is so tender it almost falls off the bone, your khorak will be ready. 
  4. In the meantime take the chips/fries out of the freezer and deep fry them in plenty of hot vegetable oil over high temperature.
  5. Once they’re golden brown take them out and put them on a plate with two paper towels, so the excess oil can be absorbed. Add salt to your liking.

Loghme khorak | Persian lamb stew served with bread | igotitfrommymaman.com

Serve this Persian lamb stew with the chips/fries and flat bread. My favourite is Persian noon sangak but feel free to use any kind you like. Enjoy!


Khorak - Persian Lamb Stew

Course Main Course
Cuisine Persian
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 4

Ingredients

  • 4 lamb shanks
  • 1 piece of beef bone with marrow (optional)
  • 2 1/2 cups green beans
  • 2 large potatoes (for the french fries)
  • 3 carrots
  • 1 large onion
  • 6 cloves garlic
  • 3/4 cup vegetable oil
  • 3/8 cup tomato paste
  • 2 cups water (add more if necessary)
  • 1 cinnamon stick (optional)
  • 2 tsp turmeric
  • 2 tsp paprika powder
  • 2 tsp black pepper
  • 2 tsp salt

Instructions

  1. Fry the lamb shanks in 5 tbsp of vegetable oil until they are brown on each side. Once brown take them out and set them aside, leave the oil in the pan.

  2. Cut the onion in half, finely chop one half, leave the other one whole.

  3. Add the chopped onions to the frying pan with the oil from the lamb shanks and gently fry them. Set the other half aside.

  4. In the meantime skin off the garlic cloves, finely chop 3 of them, and leave 3 of them whole. Once the onions have been frying for about 10 minutes add the garlic to the pan (chopped and whole). Let them fry together for another 5 minutes.

  5. Add the tomato paste and fry it with the onions and garlic for a few minutes. 

  6. Season with turmeric, paprika, black pepper and salt. Add the water, combine everything well and let it simmer for about 5 minutes.

  7. Transfer the lamb shanks, half onion, bone with marrow, and cinnamon stick into a shallow pan (with a lid) and pour the sauce over it. Put on the lid and let it simmer on a low heat for about 2 hours.

  8. Wash the green beans, cut off both ends and chop them into 1 inch pieces. Fry them for 5 to 10 minutes in 2 tbsp of vegetable oil, then take them out and set them aside.

  9. Peel the carrots, cut them lengthwise in halves and chop them into about 2 inch pieces. Fry them for about 5 minutes, take them out and set them aside.

  10. Peel the potatoes and cut them into 1 cm thick french fries. Bring a pan of water to boil and cook the potatoes for 5 minutes.

  11. Drain them in a colander and rinse with cold water so they stop softening further. Once cool put them in a freezer bag and freeze them for 2 hours.

  12. After the meat has been simmering for 2 hours add the carrots and remove the onion half. Put the lid back on and let it simmer another 20 minutes, then add the green beans.

  13. After another 20 to 40 minutes when the meat is so tender that it almost falls off the bone, your khorak will be ready. 
  14. In the meantime take the fries out of the freezer and deep fry them in plenty of hot vegetable oil over high temperature. Once they’re golden brown take them out and put them on a plate with two paper towels, so the excess oil can be absorbed. Add salt to your liking. 

  15. Serve the stew and fries with flat bread. My favorite is Persian noon sangak but feel free to use any kind you like. Bon apetit

I hope you enjoyed making this Persian lamb stew! What did you think? Leave me a comment.

Are you looking for more Persian stew recipes? Check them out here.

Haven’t tried it yet? Download the recipe or pin it for later!

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 Khorak | Persian Lamb Stew with Green Beans | igotitfrommymaman.com

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