Khoreshte Gardan – Persian Lamb Neck
This is my take on Chelo Khoreshte Gardan. This Persian Lamb Neck Stew is so tender and delicious, yet so incredibly easy to make!
This is the perfect dish to make when you wanna stun your guests with falling-off-the-bone tender meat, that’s also a pleasure to look at, but you don’t want to spend half the time in the kitchen.
This Persian lamb neck is so easy to make, once it’s in the pan it basically takes care of itself and does its magic in there. All that’s left for you to do is prepare some delicious Kateh rice (also very easy to make) and you’re good to go and will actually be able to spend time with your guests.
Persian Lamb Neck – Khoreshte Gardan
Ingredients
- 1 lamb neck (approx. 1 lbs)
- 1/4 cup slivered pistachios
- 1/4 cup slivered almonds
- 2 cups water
- 3 tbsp tomato puree
- 2 small onions
- 5 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 1/4 tsp saffron
- black pepper
- salt
Instructions
-
Transfer the almonds and pistachios in a bowl and cover them with water to let them soak.
-
Combine the saffron (ground or strands) with 10 tablespoons of freshly boiled water. Keep the saffron water in a warm place until you use it. I usually keep it near the pan I’m cooking my dish in.
-
Skin off the onions and garlic cloves.
-
Heat the oil in a pan and fry the lamb neck from each side on high temperature until nicely browned.
-
Add approx. 2 cups of freshly boiled water to the meat and reduce the temperature to medium.
-
Add the whole onions, garlic, tomato puree, cinnamon stick, bay leaves, black pepper and a hint of salt.
-
Put on the lid and let the lamb simmer over low heat for 2.5 to 3 hours. Since the lamb neck isn’t fully covered in water turn it every 30 to 45 minutes. You can add more hot water whenever you feel it is not enough.
-
Start preparing your rice 45 minutes towards the end.
-
When the lamb is cooked to perfection, meaning it comes off the bone effortlessly and feels nice and tender, drain the almonds and pistachios. Mix them with half of the saffron water and add them to the lamb stew.
-
Use the other half of the saffron water to colour the rice.
-
Serve your lamb with aromatic saffron rice and yogurt, if you like. Enjoy!
Ingredients (serving 3 to 4)
1 lamb neck (approx. 500g/1 lbs)
1/4 cup slivered pistachios (approx. 30g)
1/4 cup slivered almonds (approx. 30g)
2 cups water (470 ml)
3 tbsp tomato puree
2 small onions
5 garlic cloves
5 tbsp vegetable oil
2 bay leaves
1 cinnamon stick
1/4 tsp saffron (strands or ground)
Black Pepper
Salt
Time
Prep: 10 min
Cook: 3h
Instructions
Transfer the almonds and pistachios in a bowl and cover them with water to let them soak.
Combine the saffron with 10 tablespoons of freshly boiled water. Keep the saffron water in a warm place until you use it. I usually keep it near the pan I’m cooking my dish in.
Skin off the onions and garlic cloves.
Heat the oil in a pan and fry the lamb neck from each side on high temperature until nicely browned.
Add approx. 2 cups of freshly boiled water to the meat and reduce the temperature to medium.
Add the whole onions, garlic, tomato puree, cinnamon stick, bay leaves, black pepper and a hint of salt.
Put on the lid and let the lamb simmer over low heat for 2.5 to 3 hours. Since the lamb neck isn’t fully covered in water turn it every 30 to 45 minutes. You can add more hot water whenever you feel it is not enough.
Start preparing your rice 45 minutes towards the end. You can find my recipe for Berenje Kateh here.
When the lamb is cooked to perfection, meaning it comes off the bone effortlessly and feels nice and tender, drain the almonds and pistachios. Mix them with half of the saffron water and add them to the lamb stew.
Use the other half of the saffron water to colour the rice.
Serve your lamb with aromatic saffron rice and yogurt, if you like. Enjoy!
You May Also Like
Khoresh-e Bamieh – Persian Lamb Okra Stew
Havij Polo ba Morgh – Jewelled Carrot Rice with Poussin
