Khoresht-e Gousht (خورشت گوشت) — Persian Aromatic Lamb & Garden Vegetable Stew

• 900 gBoneless lamb shoulder, cut into 4 cm cubes (Trim excess surface fat; keep some for flavor)
• 10 gFine salt (Divided, plus more to taste at the end)
• 2 gGround black pepper (About 1 teaspoon)
• 30 mlVegetable oil (About 2 tablespoons)
• 300 gYellow onions, finely diced (About 2 medium)
• 18 gGarlic, minced (About 6 cloves)
• 12 gFresh ginger root, finely grated (About 1 tablespoon)
• 4 gTurmeric powder (About 2 teaspoons)
• 3 gGround cumin (About 1 1/2 teaspoons)
• 3 gGround coriander (About 1 1/2 teaspoons)
• 2 gChili powder (About 1 teaspoon; adjust to taste)
• 30 gTomato paste (About 2 tablespoons)
• 800 gCanned chopped tomatoes (1 large can; include juices)
• 750 mlLow-sodium lamb or beef stock (Plus up to 250 ml more if needed)
• 250 gCarrots, cut into 2 cm chunks (About 2 large)
• 250 gZucchini, cut into 2.5 cm chunks (About 2 medium)
• 200 gGreen beans, trimmed and cut into 3 cm pieces (Fresh or frozen)
• 150 gRed bell pepper, cut into 2.5 cm pieces (About 1 medium)
• 350 gYukon Gold potatoes, peeled and cut into 3 cm chunks (About 2 medium)
• 2 gDried lime powder (About 1 teaspoon; optional but traditional-leaning tang)
• 15 mlFresh lemon juice (About 1 tablespoon, to brighten at the end)
• 20 gFresh parsley, finely chopped (About 1/2 cup, for serving)

Instructions

1. 1

   Pat the lamb dry with paper towels for better browning. Season with 6 g salt and all the black pepper. Heat a heavy pot over medium-high for 3 minutes, then add the vegetable oil. Brown lamb in 2 batches for 5–6 minutes per batch, turning to color multiple sides; transfer browned pieces to a bowl.

2. 2

   Lower heat to medium. Add onions with a splash of stock (about 30 ml) to loosen browned bits. Cook 10–12 minutes, stirring often, until deeply golden. Add garlic and grated ginger and cook 60–90 seconds until fragrant. Stir in turmeric, cumin, coriander, and chili powder; toast 30 seconds, stirring constantly to prevent scorching.

3. 3

   Stir in tomato paste and cook 2 minutes to deepen flavor. Add canned chopped tomatoes and bring to a gentle simmer, scraping the pot bottom. Return lamb and any juices to the pot, then pour in 750 ml stock. Bring to a simmer over medium-high, then reduce to low, cover, and cook 60 minutes at a steady, gentle bubble.

4. 4

   Add carrots and potatoes, stir, and keep the stew at a low simmer. Cover and cook 25 minutes, stirring once halfway through. If the liquid drops below the meat and vegetables, add 125–250 ml additional stock to maintain a saucy consistency; avoid a hard boil to keep lamb tender.

5. 5

   Add green beans and red bell pepper; simmer covered for 10 minutes. Add zucchini and simmer 10–15 minutes more, uncovered for the last 5 minutes to thicken slightly. The lamb should be fork-tender and the vegetables cooked through but not mushy; adjust with small additions of stock if needed.

6. 6

   Turn off heat and stir in dried lime powder (if using) and lemon juice. Taste and add remaining 4 g salt, or to preference. Rest the stew 10 minutes, covered, for flavors to settle. Serve hot with chopped parsley on top and plenty of sauce ladled over rice or bread.