Lentil and Lamb Braise with a Twist! | Marju Khoresh Qazvini

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and more affordable than lamb.

dried limes

🥗Healthier: fresh limes

💰Cheaper: lemon juice

Fresh limes provide acidity but are more accessible.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and often cheaper than dried chickpeas.

Soak 2 cups of brown or green lentils in water for about 1 hour.

Use 1 lb of lamb from a 5 lb leg of lamb, trimming excess fat.

Chop or slice 1 and a half medium onions and sauté in 2 tablespoons of oil until they turn dark brown.

Cut the lamb into stew-sized pieces and add to the onions, cooking for about 2 minutes.

Add the spices: 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon red chili pepper, and 2 1/2 teaspoons salt, sautéing for another 2 minutes.

Add 1 cup of tomato paste and sauté for a couple more minutes.

Pour in about 6 cups of water, bring to a boil, then reduce heat and cover, cooking for 1 hour.

Peel and cut 3 potatoes into desired sizes, placing them in water to keep them fresh until needed.

After 1 hour, add the potatoes, 1 cup of diced tomatoes, and the soaked lentils to the pot.

Increase the heat to bring the mixture to a boil again, then cover and cook for an additional 25 minutes.

Taste the dish and adjust seasoning with salt or pepper as needed, adding lime or lemon juice and liquid saffron for flavor.

Serve hot with rice or bread, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level: