Beet, Lamb + Mung Bean Braise

Name: Beet, Lamb + Mung Bean Braise (Khoresh-e Choghondar)
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 2 tablespoons oil; 1 cup/85 g chopped fresh cilantro (leaves and stems) or ⅓ cup/30 g dried; 1 cup/85 g chopped fresh parsley or ⅓ cup/30 g dried; ½ cup/100 g mung beans, soaked for 30 minutes, drained and rinsed; 3 tablespoons tamarind paste; ¼ cup/60 ml oil; 1 teaspoon date molasses; 6 cloves garlic, peeled and grated; ½ teaspoon freshly ground pepper; 1 teaspoon red pepper flakes (optional); 1 teaspoon turmeric; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 lb/450 g boneless leg of lamb, or skinless and boneless chicken thighs cut into 3 in/7.5 cm strips; 1 cup/85 g chopped fresh beet leaves; 2 teaspoons fine sea salt; 2 medium onions, thinly sliced; 3 tablespoons dried fenugreek leaves

Khoresh-e Choghondar

Preparation info

Serves:
4 to 6

Difficulty
Complex
Ready in
3 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This khoresh is popular both in southern and northern Iran. In the north, they use pomegranate molasses as a souring agent, whereas in the south they use tamarind paste.

Ingredients

mung beans

½ cup/100 g mung beans, soaked for 30 minutes, drained and rinsed

Asia
Iran
Main course
Gluten-free

Method

For the lamb: Heat the oil in a medium-sized enameled cast-iron pot over medium heat, and sauté the onions for 10 to 15 minutes until lightly golden. Add the lamb and sauté for 10 minutes. Add the salt and spices and sauté for 5 to 10 minutes, until golden brown and all the juices have been absorbed.
Pour in 3½ cups/840