Lamb and Orange Khoresh Recipe

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Lamb and Orange Khoresh
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Ingredients
14
Count
Nutrition
4213
Calories
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Ingredients:

Directions:

  1. Prepare the candied orange peel. Wash 3 of the oranges well and use a vegetable peeler to peel off the very surface of their peel: the goal is to get the orange part and as little of the white as possible. Cut the peel in matchstick-size strips (I use kitchen shears). Bring water to a boil in a small saucepan, add the orange peel and boil for 3 minutes. Drain and return to the pan.
  2. Add the butter, sugar, and a good pinch of salt. Melt over medium heat and cook for a few minutes, stirring frequently, until the pan smells like salted butter caramel and the strips are lightly browned. Don't overcook or they will be bitter. Lift the peels from the pan with tongs or a slotted spoon, letting the melted butter drip down, and transfer to a plate lined with a paper towel to cool. Reserve the butter that remains at the bottom of the pan. (This can be made a day ahead.)
  3. Cook the stew. Heat the oil and reserved butter in a large, heavy-bottomed pot (I use my cast-iron cocotte) over medium heat. Add the meat without crowding (you may have to work in two batches) and cook for a few minutes on each side until browned. Set aside on a plate.
  4. Pour in a little water to deglaze the bottom of the pot, add the onions, sprinkle with a little salt, and cook for a few minutes, until soft. Add the cinnamon, cardamom, and saffron, and cook for a minute to toast the spices. In the meantime, squeeze the juice from the lime and 2 of the oranges (one of them now naked).
  5. Return the meat to the pot and sprinkle with salt and pepper. Pour in the citrus juices, and add a little water so the liquids almost cover the meat but not quite.
  6. Turn the heat down to low, cover, and simmer for 1 1/2 hours, stirring every once in a while. Add the carrots 30 minutes before the end of the cooking. Segment the 2 remaining oranges and add the segments to the pot 10 minutes before the end of the cooking. Taste and adjust the seasoning.
  7. Stir in the orange flower water at the last minute, and serve with basmati rice (I opted for brown basmati rice) and a sprinkle of candied orange peel, pistachios, and mint cut into strips - I just passed these toppings around in small bowls for each guest to help himself.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4212.71 Kcal (17638 kJ)
Calories from fat 1764.34 Kcal
% Daily Value*
Total Fat 196.04g 302%
Cholesterol 1240.42mg 413%
Sodium 1673.64mg 70%
Potassium 9494.27mg 202%
Total Carbs 202.65g 68%
Sugars 97.61g 390%
Dietary Fiber 50.88g 204%
Protein 388.05g 776%
Vitamin C 363.2mg 605%
Vitamin A 9.3mg 309%
Iron 393.9mg 2188%
Calcium 873.5mg 87%
Amount Per 100 g
Calories 116.26 Kcal (487 kJ)
Calories from fat 48.69 Kcal
% Daily Value*
Total Fat 5.41g 302%
Cholesterol 34.23mg 413%
Sodium 46.19mg 70%
Potassium 262.01mg 202%
Total Carbs 5.59g 68%
Sugars 2.69g 390%
Dietary Fiber 1.4g 204%
Protein 10.71g 776%
Vitamin C 10mg 605%
Vitamin A 0.3mg 309%
Iron 10.9mg 2188%
Calcium 24.1mg 87%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 99.8
    Points
  • 104
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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