Category: Beef and Lamb

Chickpea Shami with Lime and Saffron Glaze

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Shami is kotlet’s cousin: an Iranian meat patty that’s delicious on its own or with bread, comfort food that comes in all sorts of variations. My mom makes these the traditional and labor-intensive way with braised and shredded lamb shank combined with yellow split peas. When it comes to Iranian food, I’m nowhere near as good a cook as her, but my version, albeit easier and not the same, still hit the spot.

Chickpea shami with lime and saffron glaze

Ingredients:

1 pound ground beef, lamb or turkey
1 onion, peeled and quartered
1 pound carrots, peeled and grated
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1/2 cup chickpea powder
1/4 cup vegetable oil
1/4 cup water
1/4 cup sugar
1/4 cup lime juice
1/2 teaspoon ground saffron dissolved in 1 tablespoon water

1. Place the lamb in a large mixing bowl. In a food processor, place the onion, carrots, 1 teaspoon salt, pepper, and turmeric, and pulse until you have a grainy paste. Transfer to the mixing bowl, add the chickpea flour, and knead with your hands until all of it has been absorbed. Cover and allow to rest for 30 minutes.

2. Heat 2 tablespoons oil in a saute pan over medium-low heat until hot. Shape the lamb mixture into 3 inch-patties, gently poking a hole in the middle of each. Place the patties in the pan and cook for 5 to 7 minutes on each side until golden and cooked through.

3. To make the glaze, in a small bowl, combine the water, sugar, lime juice, saffron mixture, and remaining salt in a small bowl. Pour the glaze over the patties in the pan once they have cooked through. Reduce heat to low, cover, and allow to simmer for 3 to 4 minutes until the sauce has been absorbed. Serve warm or at room temperature on their own, or with flatbread, fresh herbs, and yogurt.

Iranian Herb, Kidney Bean, and Lamb Braise (Khoresh-e Ghormeh Sabzi)

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Is there any dish as beloved by Iranians as this green braise of herbs, dried limes, and lamb? (Okay, maybe chelo kabab). Ghormeh sabzi is nearly everyone’s favorite #uglydelicious khoresh, and for good reason. All fenugreek all day every day.

Some cooks like to grind their dried limes, but I usually leave them whole for this dish. It’s just personal preference.

Khoresh-e ghormeh sabzi (Iranian herb, kidney bean, and lamb braise)

Ingredients:

For the lamb:
2 tablespoons oil or ghee
2 onions, peeled and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1 1/2 pounds boneless leg of lamb, cut into 2 or 3-inch pieces
3/4 cup kidney beans, soaked in water overnight, drained and rinsed
6 dried Persian limes, pierced

For the herbs:
2 tablespoons oil or ghee
3 cups finely chopped parsley
1 cup finely chopped green onions or Persian chives (tareh)
1 bunch spinach, finely chopped
1/4 cup dried fenugreek leaves or 1 cup chopped fresh fenugreek

1/4 cup fresh lime juice

1. To cook the lamb: Heat oil in a large laminated cast-iron pot over medium heat and saute the onions and garlic until lightly golden. Add salt, pepper, and turmeric and saute for 1 minute. Add the lamb and saute for 5 to 10 minutes until golden brown.

2. Add the kidney beans and dried limes and saute for 1 minute. Pour in 5 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

3. Prepare the herbs: In a wide skillet, heat oil over medium heat and saute the parsley, green onions, spinach, and fenugreek for 20 minutes, stirring until the aroma of the herbs rises. Be very careful to not burn the herbs.

4. Add sauteed herbs and lime juice to the pot. Cover and simmer over low heat for 1 to 1 1/2 hours, stirring occasionally.

5. Check to see if meat and beans are tender. Adjust seasoning if needed by adding more salt or lime juice to taste. Cover and keep warm until ready to serve. Serve with steamed basmati rice.

Lamb Shawarma

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This lamb shawarma isn’t traditional, but it’s delicious. The secret ingredient lies in pomegranate molasses, which tenderizes the meat while lending a tangy, complex flavor. Tossed with plenty of grilled red onions and mint and tucked into pita bread, it’s a crowd pleaser.

Lamb shawarma

Ingredients:

For the pomegranate marinade:

3 teaspoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

1 1/2 pounds boneless leg of lamb, cut into 2 to 3-inch pieces and skewered
1 red onion, sliced into thick wedges and skewered

For the tahini dressing:

5 tablespoons tahini
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
4 tablespoons water
2 tablespoons finely chopped parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

1/2 cup mint leaves, torn
4 pita breads, cut in half and warmed
3 cups chopped lettuce

1. Make the marinade: in a bowl, whisk together olive oil, pomegranate molasses, lemon juice, minced garlic, ground cumin, salt, and pepper.

2. Put marinade and lamb in a resealable plastic bag, seal, and squish to mix. Chill for 24 hours.

3. Make the tahini dressing: in a bowl, whisk together tahini, lemon juice, olive oil, water, parsley, garlic, salt, and cayenne.

4. Heat a grill to high (about 450F degrees). Grill lamb and onion wedges, turning once, until onions are slightly softened and charred and lamb is medium (cut to test), about 10 minutes total. Transfer to a board and let rest 5 minutes. Roughly chop onions. Thinly slice meat.

5. In a bowl, combine lamb and any juices, onions, and the mint. Set out a platter with lamb, pita, lettuce, and tahini dressing, and serve.

Khoresh-e Gheymeh (Iranian Lamb and Chana Dal Braise)

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Khoresh-e gheymeh, or Iranian channa dal and lamb braise is one of the most popular (and mercifully easiest) khoreshes to make. Khoreshes are Iranian braises that are served with basmati rice, and this one in particular is the perfect example of cross-cultural evolution: high five to the genius who decided that French fries would become a required part of this dish.

Make sure to seek out limoo omani (dried limes) here, as their flavor is essential to the success of khoresh-e gheymeh.

Khoresh-e gheymeh

Ingredients:

For the braise:

3 tablespoons olive oil
2 onions, chopped
1 pound leg of lamb, cut into 1-inch pieces
4 dried limoo omani (Persian limes), pierced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 tomato, peeled and chopped
1/2 teaspoon sugar
1/2 teaspoons ground saffron dissolved in 2 tablespoons hot water
1/4 cup yellow split peas (chana dal)

For the French fries:

2 pounds russet potatoes, peeled, cut into thick matchsticks, and soaked in cold water
1 cup vegetable oil for shallow frying
Salt to taste

1. To make the braise: Heat 2 tablespoons oil in a large pot over medium heat. Saute the onions until beginning to brown and then add the lamb, continuing to saute until the onions are golden brown and the juice has been absorbed. Add the dried limes, salt, pepper, and turmeric, and saute for 3 minutes.

2. Add 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

3. Add the tomato, sugar, and saffron water. Cover and cook over low heat for 35 minutes.

4. In a saucepan, cook the yellow split peas in 3 cups water and 1/2 teaspoon salt for 30 minutes. Drain, rinse, and add to the pot with the lamb. Cover and keep warm until ready to serve.

5. To make the French fries: Drain and dry the potatoes. Heat oil in a skillet over medium heat, add the potatoes, and shallow fry until golden and cooked through. Use a slotted spoon to remove the potatoes and place on paper towels. Season with salt.

6. To serve, place the braise in a serving bowl and top with the French fries. Serve with basmati rice (and Iranian pickles and a fresh herb platter of sabzi khordan, if desired).

Shaking Beef with Arugula

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This is one of those weeknight meals that looks fancier than it really is. It’s a spin on the Vietnamese classic and requires no rice — instead, well-marbled rib-eye is served on a bed of peppery arugula. Healthy, easy, and delicious: the perfect cooking trifecta.

Shaking beef with arugula

Ingredients:

1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons cornstarch

1 teaspoon fish sauce

3/4 teaspoon black pepper

1 garlic clove, smashed
1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces

1/4 cup thinly sliced red onion or shallot
2 tablespoons water
1 1/2 tablespoons rice vinegar
1/8 teaspoon salt

5 cups baby arugula
1/4 cup fresh mint or basil, coarsely chopped
2 tablespoons vegetable oil

1. Marinade the beef: Stir together oyster sauce, soy sauce, 1 teaspoon sugar, cornstarch, fish sauce, 1/2 teaspoon pepper, and garlic in a medium bowl. Add beef, toss to coat, and let marinate 30 minutes at room temperature.

2. Make the salad: Rinse onions in a strainer under cold running waters; set aside. Whisk together 2 tablespoons water, vinegar, remaining 1/2 teaspoon sugar, salt, and remaining 1/4 teaspoon pepper in a large bowl until sugar is dissolved. Add onion; top with arugula and herbs and toss to combine.

3. Heat a large skillet over high and add oil. When oil is shimmering, add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat is cooked through, about 5 to 6 minutes for medium. Remove from heat. Transfer salad to a platter and arrange cooked beef and juices on salad, and serve immediately.