Khoreshe Havij is a tasty carrot lamb stew! I can’t believe I didn’t like it as a child! So many years I missed out on this delicious, slightly sweet dish… But the good news is, my Maman recently reminded me of it and gave me her recipe. It’s incredibly easy to make! As with many Persian stews all the magic happens in the pan, all on its own. The prep time is short and sweet!
Ingredients (for 4 to 5 servings)
1.7 lbs / 0.75 kg lamb leg
1 piece of bone marrow (optional)
3 cloves garlic
1/4 cup tomato puree
4 tbsp vegetable oil
1 tsp turmeric
1/2 tsp black pepper
1 1/2 cup water
2 carrots ( 0.7 lbs / 300g)
2 tsp salt
3 tsp sugar (or to taste)
2 tbsp lemon juice (or to taste)
Cinnamon powder to serve
Slivered pistachios to serve
Prep: 10 min
Cook: 2 h 40 min
Total: 2 h 50 min
Finely chop the onions and garlic.
Cut the lamb into approx. 2 inch large pieces. Fry the lamb cubes in the vegetable oil from all sides until golden brown. Remove the fried meat from the pan.
Fry the onions in the same oil over medium temperature for about 10 min, then add the chopped garlic and fry them a few minutes more together.
Add the tomato purée, turmeric, and black pepper.
Add approx. 1 1/2 cups freshly boiled water and let it simmer for 10 min, then add the meat back to it.
Put on the lid and let the stew simmer for 2 to 2.5 h
After 1 h taste the stew and add salt to your liking.