Kebab-e Pasandeh (کباب پسندہ) — Persian Yogurt-Braised Meat & Potatoes

• 900 gBoneless lamb shoulder, trimmed and cut into 4 cm cubes (Or use boneless beef chuck; keep pieces uniform for even braising)
• 300 gPlain whole-milk yogurt (Unsweetened; do not use flavored yogurt)
• 20 gChickpea flour (About 2 1/2 tbsp; helps stabilize and lightly thicken the yogurt sauce)
• 20 gFresh mint leaves, finely chopped (About 1 packed cup leaves before chopping)
• 30 gFresh cilantro leaves and tender stems, finely chopped (About 1 packed cup before chopping)
• 18 gGarlic, finely grated (About 6 large cloves)
• 10 gRed chili peppers, finely minced (1–2 fresh red chilies; remove seeds for less heat)
• 10 gFine sea salt (About 1 3/4 tsp, divided)
• 2 gGround black pepper (About 1 tsp)
• 450 gYellow onions, thinly sliced (About 3 medium onions)
• 45 mlVegetable oil (About 3 tbsp; use a neutral oil such as sunflower or canola)
• 450 mlWater (Add in stages as needed to maintain a gentle braise)
• 700 gPotatoes, peeled and cut into 4 cm chunks (Waxy or all-purpose potatoes hold shape best)

Instructions

1. 1

   Make the marinade: in a large bowl, whisk yogurt and chickpea flour until completely smooth (about 1 minute). Stir in mint, cilantro, grated garlic, minced red chili, 10 g salt, and black pepper. Add the meat cubes and mix thoroughly to coat. Cover and refrigerate 60 minutes.

2. 2

   Bring the marinated meat to room temperature for 15 minutes. Meanwhile, heat a heavy pot or Dutch oven over medium heat. Add vegetable oil, then add sliced onions and cook 12–15 minutes, stirring often, until soft and lightly golden; reduce heat if edges brown too fast.

3. 3

   Add the marinated meat and all marinade to the pot. Cook over medium heat for 6–8 minutes, stirring gently, until the yogurt looks glossy and begins to steam. Pour in 250 ml water and scrape the bottom to release any onion fond. Bring to a gentle simmer (small bubbles).

4. 4

   Cover and braise on low heat for 60 minutes, stirring every 15 minutes to prevent sticking. Keep the simmer very gentle to avoid yogurt splitting; if the pot looks dry, add water 50–100 ml at a time. The meat should be increasingly tender and the sauce lightly thickened.

5. 5

   Add potato chunks, 3 g salt, and 200 ml water. Return to a gentle simmer, cover, and cook 30–35 minutes on low, stirring carefully once or twice so potatoes do not break. The dish is ready when potatoes are tender and the meat yields easily to a fork.

6. 6

   Uncover and simmer 5–10 minutes to concentrate the sauce to a spoon-coating consistency. Taste and adjust seasoning with a small amount of salt if needed. Rest off heat, covered, for 10 minutes so the sauce settles and flavors round out before serving.