Persian Lamb Tajine with Saffron and Preserved Lemons (Khoresht-e Karafs)
This Persian stew, Khoresht-e Karafs, is a tender and aromatic dish that will transport you straight to Persia. Imagine lamb pieces slowly confit in a saffron broth, with melting celery and fresh herbs. The preserved lemons add a perfect tangy note. It's a generous, family-style meal ideal for a winter dinner. As you prepare it, the scents of saffron and mint will fill your kitchen. Serve it with fragrant rice for an unforgettable culinary journey.
Ingredients
- Lamb (shoulder or leg, cubed)800 g
- Yellow onions2 large
- Celery stalks4 stalks
- Fresh parsley1 bunch
- Fresh mint1/2 bunch
- Preserved lemons2
- Saffron threads, crushed1/2 tsp
- Turmeric1 tsp
- Black pepper1/2 tsp
- Saltto taste
- Vegetable oil2 tbsp
- Boiling water750 ml
- Cooked beans (optional)100 g
Instructions
- 1
In a large pot, brown the lamb cubes in hot oil. Season with salt and pepper. Remove the meat and set aside.
- 2
Chop the onions, celery stalks, parsley, and mint. In the same pot, sauté the onions for 5 min, then add the celery and herbs. Cook for 10 min, stirring.
- 3
Return the meat, add turmeric, saffron dissolved in 2 tbsp hot water, and quartered preserved lemons. Pour in the boiling water, cover, and simmer over low heat for 1h30.
- 4
If using beans, add them after 1 hour of cooking. Continue cooking until the meat is very tender.
- 5
Adjust seasoning, then serve hot with saffron-scented basmati rice (tahdig).
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