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)
1 onion
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
Time
Prep: 10 min
Cook: 2 h 40 min
Total: 2 h 50 min
Method
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.
Prepare the rice.
Chop the carrots in a julienne or bâtonnet size.
Fry the carrots in 1 tbsp of oil for about 10 min.
Once the meat is cooked add the sugar and lemon juice, then add the carrots and let the khoresh cook for 5 more minutes.
Sprinkle with cinnamon powder and slivered pistachios and serve. Enjoy!
Khoreshe Havij
Ingredients
- 1.7 lbs lamb leg (0.75kg)
- 1 piece of bone marrow (optional)
- 1 onion
- 3 cloves garlic
- 1/4 cup tomato puree
- 4 tbsp vegetable oil
- 1 tsp turmeric powder
- 1/2 tsp black pepper
- 1 1/2 cup water (360ml)
- 2 carrots (0.7lbs/300g)
- 2 tsp salt
- 3 tsp sugar
- 2 tbsp lemon juice
- cinnamon powder to serve
- slivered pistachios to serve
Instructions
-
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.
-
Prepare the rice.
-
Chop the carrots in a julienne or bâtonnet size.
-
Fry the carrots in 1 tbsp of oil for about 10 min.
-
Once the meat is cooked add the sugar and lemon juice, then add the carrots and let the khoresh cook for 5 more minutes.
-
Sprinkle with cinnamon powder and slivered pistachios and serve. 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 Khoreshe Havij! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.
Looking for more Persian recipes? Here are my Persian classics!
Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.
Thanks for stopping by! Enjoy your meal!
