Minced Lamb Kebab Koresh (Persian Stew)
Minced Lamb Kebab Koresh is a Persian-style stew that combines spiced ground lamb kebabs with an aromatic sauce built on warm spices like turmeric, cinnamon, and saffron. The whole dish comes together in around 30 minutes, making it a practical choice for a flavorful weeknight dinner.
Equipment
- 1 Large skillet
- 1 Spatula
- 1 Mixing bowl
Ingredients
Lamb Kebabs
- 1 pound minced lamb preferably grass-fed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground for better flavor
Stew Base
- 2 tablespoons olive oil extra virgin
- 1 cup yellow onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon ground turmeric
- 1 cup chicken broth low sodium
- 1 cup diced tomatoes canned, no salt added
- ¼ cup fresh parsley chopped
Instructions
- Prepare the Kebab Mixture: In a mixing bowl, combine the minced lamb with cumin, coriander, salt, and black pepper. Mix until well combined and shape into small kebabs, about the size of a walnut.
- Cook the Kebabs: Heat a large skillet over medium heat and add the prepared kebabs. Cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add olive oil and reduce the heat to medium. Add the chopped onion and sauté until golden brown, releasing their sweetness and aroma. Add minced garlic and ground turmeric, stirring for an additional minute.
- Create the Stew Base: Pour in the chicken broth and diced tomatoes, stirring to combine with the onion mixture. Bring the stew to a gentle simmer.
- Combine and Simmer: Return the browned kebabs to the skillet, cover, and let simmer for about 15 minutes, allowing the flavors to meld together into a harmonious blend.
- Finish and Garnish: Sprinkle the stew with freshly chopped parsley just before serving for a splash of color and brightness.
Notes
- Consider adding a squeeze of lemon just before serving for a touch of acidity that brightens the dish.
- For a deeper flavor, toast the spices in a dry pan before adding to the meat.
Nutrition
Calories: 423kcalCarbohydrates: 9gProtein: 21gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 84mgSodium: 878mgPotassium: 498mgFiber: 2gSugar: 3gVitamin A: 396IUVitamin C: 15mgCalcium: 70mgIron: 3mg
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