Khorak Goosht (خوراک گوشت) — Persian Sweet & Spiced Meat Stew with Dried Fruit

• 2 lbLamb shoulder, boneless, cut into 4 cm cubes (Beef chuck can be used instead)
• 9 gFine sea salt (About 1.5 tsp)
• 1 tspBlack pepper, freshly ground
• 2 tbspNeutral oil (Grapeseed or sunflower)
• 8.8 ozYellow onion, finely diced (About 1 large)
• 12 gGarlic, minced (About 4 cloves)
• 10 gFresh ginger, finely grated (About 1 tbsp)
• 2 tspCoriander seeds (Lightly crushed)
• 2 tspPaprika (Sweet paprika)
• 1 stickCinnamon stick (About 7–8 cm)
• 1Star anise
• 2 leafDried lime leaf (Kaffir lime leaf; use dried or fresh)
• 1 tbspTomato paste (Cooked to deepen color)
• 3.8 cupWater
• ¼ tspPersian saffron threads (Bloomed in hot water)
• ¼ cupHot water (for blooming saffron)
• 10.5 ozQuince, peeled, cored, cut into 2.5 cm wedges
• 4¼ ozDried apricots (Halved if large)
• 3.2 ozPitted dates (About 10–12 Medjool dates)
• 2 tbspFresh lemon juice (About 30 ml)
• 1 tspRose water (Optional but traditional-leaning for a floral lift)

Instructions

1. 1

   Season the lamb with 6 g of the salt and all of the black pepper, then let it sit for 10 minutes while you prep the aromatics. Bloom the saffron by crushing the threads and mixing them with 60 ml hot water; cover and set aside so the color fully releases.

2. 2

   Heat a heavy pot over medium-high heat and add the oil. Brown the lamb in two batches for 4–5 minutes per batch, turning to color multiple sides; this builds deep, savory flavor without steaming the meat.

3. 3

   Lower the heat to medium and add the diced onion to the same pot, scraping up browned bits as it softens. Cook for 8–10 minutes until golden, then stir in the garlic and ginger for 60 seconds so they turn fragrant but do not burn.

4. 4

   Add the crushed coriander seeds, paprika, cinnamon stick, and star anise, stirring for 30–45 seconds to toast the spices. Stir in the tomato paste and cook it for 2 minutes until it darkens slightly, which removes rawness and enriches the stew’s color.

5. 5

   Return all browned lamb to the pot and pour in 900 ml water, then add the lime leaves. Bring to a gentle boil, then reduce to a low simmer and cover, leaving the lid slightly ajar so the broth reduces slowly.

6. 6

   Simmer for 75 minutes, stirring every 20 minutes to prevent sticking and to keep the simmer steady. If the liquid drops below the meat, add 120 ml water and keep the heat low so the lamb becomes tender rather than tight.

7. 7

   Add the quince wedges and continue simmering for 25 minutes until the quince is tender but still holds its shape. Stir gently to avoid breaking the fruit, because intact pieces give the stew its signature jewel-like look.

8. 8

   Add the dried apricots and dates, then pour in the bloomed saffron (including the liquid). Simmer uncovered for 15–20 minutes so the sauce thickens slightly and the fruit plumps while keeping a clear sweet-sour balance.

9. 9

   Turn off the heat and stir in the lemon juice, the remaining 3 g salt, and the rose water if using. Rest the stew for 10 minutes before serving so the spices round out and the saffron aroma rises to the surface.