Khoresh Tareh Farangi (خورش تره فرنگی) — Persian Leek and Lamb Stew

• 600 glamb stew meat, cut into 3 cm cubes (shoulder or leg; beef chuck can be used)
• 500 gleeks, cleaned and sliced into 1 cm rounds (white and light green parts) (wash thoroughly to remove grit)
• 200 gyellow onion, finely diced
• 30 mlvegetable oil
• 2 tspground turmeric
• 8 gfine salt
• 1 tspblack pepper, freshly ground
• 30 gtomato paste (about 2 tbsp)
• 900 mlwater
• 30 mlfresh lemon juice (about 2 tbsp)

Instructions

1. 1

   Trim the leeks, keeping the white and light green parts, then slice them into 1 cm rounds. Place them in a bowl of cold water, swish well to release any sand, and lift them out to drain so grit stays behind.

2. 2

   Heat 15 ml of the vegetable oil in a heavy pot over medium heat, then add the diced onion. Cook for 8–10 minutes, stirring often, until the onion turns soft and lightly golden without burning.

3. 3

   Add the lamb cubes to the pot and raise the heat to medium-high. Sear for 6–8 minutes, turning the pieces so they brown on multiple sides and the surface moisture evaporates.

4. 4

   Stir in the turmeric, black pepper, and 4 g of the salt, coating the meat and onions evenly. Cook the spices for 60–90 seconds so the turmeric blooms and loses its raw edge.

5. 5

   Push the meat to one side and add the tomato paste to the empty spot in the pot. Fry the paste for 2 minutes, stirring constantly, until it darkens slightly and smells sweet rather than sharp.

6. 6

   Pour in 900 ml water and scrape the bottom of the pot to dissolve any browned bits into the broth. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 60 minutes until the lamb is starting to turn tender.

7. 7

   While the meat simmers, heat the remaining 15 ml oil in a skillet over medium heat and add the drained leeks. Sauté for 10–12 minutes, stirring frequently, until the leeks soften, reduce in volume, and take on light golden edges.

8. 8

   Add the sautéed leeks to the pot and stir well so they disperse through the stew. Cover again and simmer for 35–45 minutes, until the lamb is fully tender and the leeks have melted into a thick, cohesive sauce.

9. 9

   Stir in the remaining 4 g salt and the lemon juice, then simmer uncovered for 5–8 minutes to balance the flavors and slightly concentrate the sauce. Let the stew rest off the heat for 10 minutes before serving so the oil rises and the flavors settle.