Persian Sweet-and-Sour Carrot Stew (Khorak-e Havij)

Place the lamb pieces in a medium pot with 1 cup of water and a pinch of salt. Cook over medium heat until the lamb is tender and most of the liquid has evaporated.

While the lamb cooks, heat the vegetable oil in a wide pan over medium heat. Add the chopped onions and sauté until soft and lightly golden.

Add the julienned carrots to the onions and cook gently, stirring often, until the carrots soften and develop a light golden color without browning.

Sprinkle in the sugar and pour in the lemon juice. Stir well so the carrots become evenly glazed with a sweet-and-sour coating.

Season the carrot mixture with salt and black pepper, then transfer it to the pot with the cooked lamb.

Gently stir to combine and simmer over low heat for about 5 minutes, allowing the flavors to meld. The finished stew should be moist but not saucy.

Serve warm, garnished with fresh tomato and lemon slices.