Label
All
0
Clear all filters

Kermani-Style Goat and Kashk Khoresh

Boz-qormeh, Khoresh-e Kashk

Rate this recipe

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Medium

    • Ready in

      3 hr 30

Appears in

By Najmieh Batmanglij

Published 2011

  • About

Ingredients

Goat

  • ½ cup (120 ml) oil, butter, or ghee*
  • 5 medium onions

Method

  1. In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and goat meat. Add salt, pepper, turmeric, garlic, tarragon, and the drained chickpeas, and sauté for 1 minute.
  2. Pour in 4 cups/960ml water and bring to a boil, cover, and simmer for 2½ to 3 hours over low heat until the goat and chickpeas are tender, stirring occasionally.
  3. A

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title