Herb-Rich Kangaroo and Lamb Stew (Khorash-e Kangar)
"An exotic and aromatic masterpiece that blends the lean, wild flavor of kangaroo with tender lamb in a vibrant, saffron-infused Persian herb broth."
Instructions
Rinse the kangaroo and lamb pieces thoroughly and pat dry. Heat a small amount of oil in a heavy pot over medium heat and sauté both meats until lightly browned on all sides.
Add about 3 cups of water, the fried onions, and a light pinch of salt. Cover and simmer gently over low heat until the meats begin to soften, about 60–75 minutes.
If needed, use kitchen scissors to carefully remove any remaining thorns from the kangaroo meat, then cut it into finger-length pieces for even cooking.
In a separate pan, heat 3 tablespoons of oil over medium heat. Add the kangaroo pieces and sauté briefly, then add the chopped mint and parsley. Fry gently just until fragrant, stirring constantly to avoid burning the herbs.
Add the herb and kangaroo mixture to the main pot. Stir in the bloomed saffron, black pepper, and additional salt to taste.
Continue simmering over low heat until the stew thickens slightly and the flavors fully meld, about 30–40 minutes.
Adjust the sourness by gradually adding sour orange juice or lemon juice to taste. Remove from heat and serve hot with steamed Persian rice.