Savory Braised Lamb

Kharu Gos

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

In Persia, they call this a khoresh; in Morocco, they call it a tagine; in France, it might be called a daube; but to Parsis in India, it is kharu gos, “savory meat,” a very prosaic name for something completely delicious. Not only is this style of cooking meat deep and rich, but it’s a simple braise that’s perfectly satisfying by itself or as a base from which any number of variations spring. This is the food of our long-ago Persian ancestors. Any reader familia