27 September 2012
ewfood
Khoresht Ghaimeh
Ingredients
Preparation
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In a large pan, melt the margarine or butter, and then fry the onion until slightly golden - for around 3 minutes.
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After that, add in the meat and let it cook on high heat until golden brown - for 3-4 minutes.
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Then, add in the curry powder, cinnamon and turmeric, and allow it to infuse together/ cook for 2 minutes.
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Pour in the water, season well and bring it to a boil, then cover and let it simmer over a low heat for about 30-35 minutes.
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Mix in the saffron into 1tbsp of water and then add the saffron infused liquid to the meat with the tomatoes, spilt peas and lemon juice.
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Mix well and then cover the dish and let it simmer for a further 35-40 minutes, until the meat is completely cooked, soft and tender.
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Then, in a frying pan, sauté the potatoes in heated oil until cooked and golden brown – for 10-15 minutes.
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Spoon the meat on to a warmed, large serving dish and scatter the golden brown sautéed potatoes on top.
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You can use the juice of 2 limes instead of the juice of 1 lemon, and you can replace lamb with any meat according to your preference.
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Serve the khoresht with saffron infused rice.
Serves 4
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