Khoresh-e Kadoo Halvaei - Lamb and Pumkin Stew
Khoresh-e Kadoo Halva stands as a cherished Persian stew celebrated for its comforting blend of tender meat, vibrant spices, and the subtle sweetness of pumpkin. This rich dish embodies the essence of Persian cuisine, offering a symphony of flavours that delight the senses.
You can use any variety of pumpkin to prepare this dish, yet those with a nutty taste, such as Uchiki Kuri or Butternut Squash give the stew a delightful depth.
The combination of juicy pumpkin and tender meat, cooked in a flavoursome broth of onions, tomatoes, and spices, creates a delicious blend of textures and flavours that you'll love.
My Maman suggested this dish, and while I'm unsure if I've tasted it during my time in Iran, her description of it made my mouth water and inspired me to craft this recipe for you to enjoy.
Serve this mouthwatering stew with aromatic Persian saffron rice.
Here is a short video of the cooking process on my Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 10 min Cook: 2 h Total: 2 h 10 min
Ingredients (serving 4)
500g / 1.1 lbs lamb leg or shoulder + bone marrow (optional), cut into 4 cm / 1.6” cubes
500g / 1.1 lbs pumpkin, peeled, halved, and cut into 2 cm / 0.8” slices. (I used Uchiki Kuri pumpkin, which you can prepare with the skin on.)
2 onions, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
10 golden sour prunes
6 tbsp vegetable oil
4 tbsp tomato paste
2 tbsp ghee or butter
Fresh juice of 1 lemon
1 cinnamon stick
8 cardamom pots, crushed
2 tsp sugar
1 tsp turmeric
1/2 tsp black pepper
Salt to taste
Method
Sear the lamb pieces over high heat in 3 tbsp vegetable oil until golden brown on each side. Remove the meat from the pan.
Gently caramelise the onion over low to medium heat in the same oil you seared the meat in.
After about 15 minutes, add 2 tbsp ghee or butter to the pan. Keep the heat on low.
Once the butter is melted, add the garlic, cinnamon stick, crushed cardamom, tomato paste, turmeric and black pepper. Combine well and gently fry them together for a few more minutes.
Return the meat, add the prunes and the bone marrow if you have one.
Add 2 cups (about 0.5 litre) of freshly boiled water.
Season with salt, put on the lid and let the stew simmer for 1.5 hours or until the meat is perfectly tender. Add more boiled water if needed at any time.
Meanwhile, sear the sliced pumpkin in 3 tbsp vegetable oil until golden on both sides.
Fifteen minutes towards the end, add the juice of 1 lemon and 2 tsp of sugar. Stir well.
Add the seared pumpkins to the stew, put on the lid and let it simmer for another 15 minutes.
Adjust the taste by adding more or less lemon juice and sugar. Your stew should taste sweet and sour. Add more salt to balance the taste if needed. Be careful with the prunes’ stones in the stew.
Serve your Khoreshe Kadoo Halvaei with plain Persian-style Abkesh rice. Enjoy!
I hope you enjoyed this recipe. I’d love to see your Khoresh Kadoo! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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