Lamb Dishes,  Persian Classics,  Persian Stews,  Uncategorized

Khorak – Persian Lamb Stew with Green Beans and Chips

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 Recipe - Persian Lamb Stew with Green Beans | 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 secretly look forward to those days.

Time

Freeze: 2 h (optional for the perfect crispy chips/fries)

Prep: 20 min

Cooking: 2 h 45 min (don’t worry you get to relax most of the time)

Total: 6 h 5 min / 4 h without the freezing method for the chips/fries

Khorak - Persian Lamb Stew Recipe | igotitfrommymaman.com

Ingredients (serving 4 to 6)

4 lamb shanks

175 ml vegetable oil (3/4 cup)

400g green beans (2 1/2 cups)

1 large onion

0.5 litre water (about 2 cups)

6 cloves garlic

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

3 carrots

2 large potatoes (for the chips/french fries)

1 cinnamon stick

2 tsp turmeric

2 tsp paprika

2 tsp black pepper

Salt to taste

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

Method of preparing Khorak

Prepare the chips/fries (this step is optional, if you want to make perfectly crispy chips/fries)

Peel the potatoes and cut them into 1cm/0.4″ thick chips/fries. Cut off a slice of the potato, so it has a flat surface and you can securely place it on the chopping board. When you cut the other slices, the potato won’t wobble, making life easier for you.

Rinse the potato chips with water. This washes off some of the starch, which helps make them more crispy.

Boil a pan of water and cook the chips for 5 minutes in the boiling water.

Drain them in a colander and rinse them with cold water, so they stop softening further.

Once cooled down, put them in a freezer bag and freeze them for 2 hours.

Fry the lamb

Fry the lamb shanks in 5 tbsp of vegetable oil until they are brown on each side. Once nicely browned, remove them from the pan and set them aside, leaving the oil in the pan.

Make the sauce for the stew

Finely chop the onion (Wanna know how to chop onions like a pro? Take a look at my quick video tutorial)

Transfer the chopped onion to the frying pan with the oil from the lamb shanks and gently fry them.

In the meantime skin off the garlic cloves and finely chop them. Once the onions have been frying for about 5 minutes, add the chopped garlic and let them gently fry together for another 5 minutes.

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

Season with the turmeric, paprika, black pepper and salt.

Add the water, combine everything well and let it simmer for about 5 minutes.

Transfer the lamb shanks and cinnamon stick into a shallow pan (with a lid) and pour the sauce over it. Put on the lid and let it simmer over low heat.

Prepare the veg

Wash the green beans, cut off both ends and chop them into 2.5cm/1″ long pieces. Fry them for 5 minutes in 2 tbsp vegetable oil, then remove them from the pan and set them aside.

Cut the carrots in about 5cm/2″ long Julienne size pieces. Fry them for about 5 minutes, remove them from the pan and set them aside.

Add the finishing touches and fry the chips/fries

After the meat has been simmering for about 2h 30 min, add the carrots.

Put the lid back on and let it simmer another 15 minutes, then add the green beans.

After another 5 minutes when the meat is so tender, it almost falls off the bone, your Khorak will be ready. 

Take the chips/fries out of the freezer and deep fry them in plenty of hot vegetable oil over high temperature. If you have a cooking thermometer, 190 degrees C / 375 degrees F is the perfect temperature. Carefully lower the chips into the pan with a slotted spoon, so you don’t burn yourself with hot oil spatters. Fry them for 4 to 6 minutes until golden brown.

Remove them from the hot oil and put them on a plate with two paper towels, so the excess oil can be absorbed. Season with salt to your liking.

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 Recipe - Persian Lamb Stew with Green Beans | igotitfrommymaman.com

5 from 1 vote
Print

Khorak – Persian Lamb Stew

Course Main Course
Cuisine Persian
Keyword carrots, chips, fries, green beans, Khorak, lamb, lamb stew
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 4
Author Hami

Ingredients

  • 4 lamb shanks
  • 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

Prepare the chips/fries (this step is optional, if you want to make perfectly crispy chips/fries)

  1. Peel the potatoes and cut them into 1cm/0.4″ thick chips/fries. Cut off a slice of the potato, so it has a flat surface and you can securely place it on the chopping board. When you cut the other slices, the potato won’t wobble, making life easier for you.

  2. Rinse the potato chips with water. This washes off some of the starch, which helps make them more crispy.

  3. Boil a pan of water and cook the chips for 5 minutes in the boiling water.

  4. Drain them in a colander and rinse them with cold water, so they stop softening further.

  5. Once cooled down, put them in a freezer bag and freeze them for 2 hours.

Fry the lamb

  1. Fry the lamb shanks in 5 tbsp of vegetable oil until they are brown on each side. Once nicely browned, remove them from the pan and set them aside, leaving the oil in the pan.

Make the sauce for the stew

  1. Finely chop the onion (Wanna know how to chop onions like a pro? Take a look at my quick video tutorial)

  2. Transfer the chopped onion to the frying pan with the oil from the lamb shanks and gently fry them.

  3. In the meantime skin off the garlic cloves and finely chop them. Once the onions have been frying for about 5 minutes, add the chopped garlic 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 and cinnamon stick into a shallow pan (with a lid) and pour the sauce over it. Put on the lid and let it simmer over low heat.

Prepare the veg

  1. Wash the green beans, cut off both ends and chop them into 2.5cm/1″ long pieces. Fry them for 5 minutes in 2 tbsp vegetable oil, then remove them from the pan and set them aside.

  2. Wash the green beans, cut off both ends and chop them into 2.5cm/1″ long pieces. Fry them for 5 minutes in 2 tbsp vegetable oil, then remove them from the pan and set them aside.

  3. Cut the carrots in about 5cm/2″ long Julienne size pieces. Fry them for about 5 minutes. Remove them from the pan and set them aside.

Add the finishing touches and fry the chips/fries

  1. After the meat has been simmering for about 2h 30 min, add the carrots.

  2. Put the lid back on and let it simmer another 15 minutes, then add the green beans.

  3. After another 5 minutes when the meat is so tender, it almost falls off the bone, your Khorak will be ready. 

  4. Take the chips/fries out of the freezer and deep fry them in plenty of hot vegetable oil over high temperature. If you have a cooking thermometer, 190 degrees C / 375 degrees F is the perfect temperature. Carefully lower the chips into the pan with a slotted spoon, so you don't burn yourself with hot oil spatters. Fry them for 4 to 6 minutes until golden brown.

  5. Remove them from the hot oil and put them on a plate with two paper towels, so the excess oil can be absorbed. Season with salt to your liking.

  6. 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!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Khorak! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by! Enjoy your meal!

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2 Comments

  • Melissa ghomi

    5 stars
    Delicious and easy to follow. I made this and it felt like I was sitting in Iran at someone’s home eating some delicious homemade food. The flavours were great and it came out exactly as described. I look forward to trying more recipes

    • Hami

      Hi Melissa, thank you so much for your kind words. I’m glad to hear that you enjoyed the recipe! Let me know anytime if you ever have any questions. Happy cooking!

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