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HowTo: Khorasani Braised Lamb "Ghormeh Khorasani"

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Ghormeh Khorasani

Cultural Context

Ghormeh Khorasani, a beloved Persian stew, hails from the Khorasan region of Iran. Traditionally made with lamb, kidney beans, and a vibrant mix of herbs, it represents the heart of Persian home cooking, often served at family gatherings and special occasions. This dish showcases the importance of fresh ingredients and slow cooking in Persian cuisine. Today, Ghormeh Khorasani is enjoyed across the globe, with various adaptations reflecting local tastes and ingredient availability.

PersianIRmain
90 min
medium
4 servings
Servings4
1 pound lamb
3 medium sized potatoes
salt

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans offer similar texture and flavor, while canned beans save prep time.

fresh herbs

🥗Healthier: spinach

💰Cheaper: frozen herbs

Spinach provides a similar flavor profile and is often more affordable.

dried limes

🥗Healthier: fresh limes

💰Cheaper: lime juice

Fresh limes can substitute for dried limes, offering acidity and flavor.

1

Cut lamb into 1x1 inch cubes.

2

Add cubed lamb into a large pot.

3

Add 2 cups of water.

4

Let it simmer on medium-low heat for about 3 hours, stirring every 10-15 minutes.

5

Add salt to taste.

6

Ghormeh is ready to be served.

7

Cut potatoes into thin slices.

8

Wash potatoes with water and let dry, then add salt and saffron.

9

Fry potatoes until golden and crispy.

Cooking Techniques

sautéingbrowningsimmering

Equipment Needed

large pot

Spice Level:

🌶️🌶️🌶️

Also Known As

Ghormeh Sabzi

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