Khorak Goosht-e Bareh (خوراک گوشت بره) — Persian Clay-Pot Lamb and Vegetable Stew

• 900 gLamb shoulder, boneless, cut into 4 cm pieces (Trim excess surface fat; keep some for flavor)
• 30 mlVegetable oil (Neutral oil such as sunflower or canola)
• 300 gYellow onions, thinly sliced (About 2 medium)
• 18 gGarlic cloves, minced (About 6 cloves)
• 2 tspDried thyme (Rub between fingers before adding)
• 2.5 tspFine sea salt (Add in stages to taste)
• 1 tspBlack pepper, freshly ground
• 700 gTomatoes, grated or crushed (About 5–6 medium; or use crushed tomatoes)
• 360 mlWater (Add only after tomatoes release juice)
• 300 gGreen beans, trimmed and cut into 3 cm pieces (Fresh preferred; frozen works if thawed and drained)
• 300 gZucchini, cut into 2.5 cm chunks (About 2 medium)
• 500 gPotatoes, peeled and cut into 3 cm chunks (Waxy potatoes hold shape best)
• 160 gRed bell pepper, cut into 2.5 cm pieces (About 1 medium)
• 160 gGreen bell pepper, cut into 2.5 cm pieces (About 1 medium)

Instructions

1. 1

   Heat the oven to 160°C / 320°F. If using a clay pot, soak it fully submerged in water for 20 minutes, then drain and dry the outside. Pat the lamb dry with paper towels so it browns properly, and season it with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   In a large skillet over medium-high heat, warm the vegetable oil for 60 seconds. Add lamb in a single layer (work in 2 batches if needed) and sear 3–4 minutes per side until deeply browned. Transfer browned lamb to the clay pot (or a heavy Dutch oven).

3. 3

   Reduce heat to medium. Add sliced onions to the same skillet and sauté 10 minutes, stirring often, until golden and softened. Add minced garlic and cook 60 seconds until fragrant. Stir in dried thyme, remaining salt, and remaining black pepper, then scrape up browned bits from the pan.

4. 4

   Add grated/crushed tomatoes to the skillet and simmer 8 minutes over medium heat until slightly thickened and glossy. Pour the tomato-onion mixture over the lamb. Add 360 ml water, stir once, and bring just to a gentle simmer on the stovetop (about 4–6 minutes).

5. 5

   Cover the clay pot with its lid (or tightly cover the Dutch oven). Transfer to the oven and cook 75 minutes at 160°C / 320°F. The goal is a quiet, steady braise; if it boils vigorously, reduce oven temperature to 150°C / 300°F to keep the lamb tender.

6. 6

   Carefully remove from the oven and stir in green beans, potatoes, and both bell peppers, pushing vegetables under the liquid as much as possible. Re-cover and return to the oven for 35 minutes at 160°C / 320°F, until potatoes are nearly tender when pierced with a knife.

7. 7

   Stir in the zucchini, re-cover, and cook 20–25 minutes more, until lamb is fork-tender and zucchini is soft but not falling apart. Rest the stew, covered, for 10 minutes before serving so the juices thicken slightly. Taste and adjust salt if needed.