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Khoresh-e kadoo
Courgette and lamb stew
خورش کدو (khoresh-e kadoo): fried courgette halves in a lamb, tomato and dried-lime sauce
Kitchens across Iran make khoresh-e kadoo in early summer, when small, firm courgettes pile up in the markets and the Tehran heat calls for a lighter stew than gheymeh. Lamb is simmered with onion, turmeric and dried lime until soft, then fried courgette halves are laid on top to finish in the tangy tomato and saffron sauce. Eat it with chelow and a bowl of mast-o-khiar. The common mistake is adding the courgettes too early: they collapse into mush, so they go in only for the last 20 minutes. Chef's tip: salt the cut courgettes and let them sit for 15 minutes, then pat them dry, so they fry golden instead of soaking up oil.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the stew
- 1 ⅛ lb lamb shouldercut into 3 cm cubes
- 2 onionfinely sliced
- 3 tbsp sunflower oil
- 1 tsp ground turmeric
- ½ tsp black pepper
- 2 tbsp tomato paste
- 2 tomatoesgrated, skins discarded
- 2 dried limes (limoo amani)pierced twice with a knife
- 3 ¼ cups water
- ¼ tsp saffron threadsground and steeped in 3 tbsp hot water
- 1 ½ tsp salt
For the courgettes
- 6 small courgetteshalved lengthways
- ½ tsp saltfor the courgettes
- 4 tbsp sunflower oilfor frying
- 1 tbsp lemon juiceopt
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Method
0/8 doneStep 1: Heat 3 tbsp sunflower oil in a heavy pot over a medium heat and fry 2 onion until golden brown, stirring often.
12 minStep 2: Add 1 ⅛ lb lamb shoulder, 1 tsp ground turmeric and ½ tsp black pepper and turn the meat until it has lost its pink colour on all sides.
6 minStep 3: Stir in 2 tbsp tomato paste and fry for 2–3 minutes, until it turns brick red.
3 minStep 4: Add 2 tomatoes, 2 dried limes (limoo amani), 3 ¼ cups water and 1 ½ tsp salt. Bring to the boil, then cover and simmer on a low heat until the lamb is almost tender when pressed with a spoon.
60 minStep 5: Meanwhile sprinkle 6 small courgettes with ½ tsp salt and leave for 15 minutes. Pat them dry with kitchen paper.
15 minStep 6: Heat 4 tbsp sunflower oil in a frying pan over a medium-high heat and fry the courgettes, cut side down first, until golden on both sides but still firm. Drain on paper.
8 minStep 7: Stir ¼ tsp saffron threads into the stew, then lay the courgettes on top, cut side up. Cover and simmer gently until the courgettes are tender to a knife and the sauce is thick and glossy, with oil showing at the edges.
20 minStep 8: Taste, adding 1 tbsp lemon juice if you want it sharper. Squeeze the dried limes against the side of the pot to release their juice, then serve with rice.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 30 g
- Carbs
- 18 g
- Fat
- 29 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khoresh-e kadoo take?
- About 120 minutes in total: 25 minutes to prepare and 95 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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