Khoresh-e Havij - Persian Lamb and Carrot Stew
Khoresh-e Havij is a tasty Persian lamb and carrot stew! It’s the perfect recipe to try now that the nights draw in. Stews just give so much comfort - there is something cosy about them. This one combines the savoury flavour of lamb with the subtle sweetness of caramelised carrots.
If you don’t like lamb, you can always use beef instead or make this stew veggie by replacing the meat with vegetables that go well with the carrots.
Khoresh-e Havij is incredibly easy to make! As with many Persian stews, all the magic happens in the pot, all on its own. The prep time is short and sweet!
Serve this delicious stew with aromatic Persian Saffron Rice.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 10 min
Cook: 2 h 40 min
Total: 2 h 50 min
Ingredients (serving 4)
1.1 lbs / 500g lamb leg or shoulder
1 piece of beef bone marrow or lamb bones (optional)
1 onion
3 cloves garlic
1/4 cup / 55g tomato paste
4 tbsp vegetable oil
1 tsp turmeric
1/2 tsp black pepper
1 1/2 cup water
2 carrots ( 0.7 lbs / 300g)
3 tsp sugar (you can use any alternative sugar or just rely on the sweetness from the carrots if you prefer)
2 tbsp lemon juice (or to taste)
Salt to taste
Cinnamon powder to serve
Slivered pistachios to serve
Method
Finely chop the onions and garlic.
Cut the lamb into approx. 2-inch 4 to 5cm large pieces. Sear the lamb cubes in the vegetable oil from all sides until golden brown. Do the same with any bones, if you have them. Remove the golden brown meat from the pan.
Gently sauté the onions in the same oil over medium temperature for about 10 min. Then add the chopped garlic and sauté both together for a few minutes.
Add the tomato paste, turmeric, and black pepper.
Add approx. 2 cups / 500ml freshly boiled water and combine the ingredients. Bring the mixture to a boil, then reduce the temperature to low and add the meat (and optional bones) back to it.
Season with salt and put on the lid. Let the stew simmer for 2 to 2.5 hours
Regularly check if there is enough water in the pot and add a little freshly boiled water, if needed. After 1 hour taste the stew and add salt to your liking.
Now is a good time to start preparing the rice. Use the linked recipe or, if you want to master the art of making Persian rice (including tahdig), my Persian Classics Cooking Course might be for you.
Chop the carrots in a julienne or bâtonnet size.
Julienne chopped carrots
Sauté the carrots in 1 tbsp of oil for about 5 minutes.
10 minutes toward the end of the cooking time for the stew add the carrots, sugar and lemon juice to taste.
Sprinkle with cinnamon powder and slivered pistachios. Serve it with aromatic saffron rice. Enjoy!
I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help.
I’d love to see your Khoreshe Havij! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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