Khoresh Torsh

Name: Khoresh Torsh (Meat and Vegetable Sauce with Dried Fruit)
Ingredients: 3–4 tablespoons oil; 1 large onion, coarsely chopped; 2 dried limes, or the juice of ½ lemon; 2 dried limes, or the juice of ½ lemon; 1 teaspoon cinnamon; ½ teaspoon ginger; 1 aubergine, cubed; 500 g (1 lb) lamb, cut into pieces; 90 g (3 oz) yellow split peas; 3 tomatoes, skinned and sliced; Salt and pepper; 120–250 g (4–8 oz) dried prunes, apricots (sharp ones) or sour cherries or the scooped out seeds of a pomegranate; 120–250 g (4–8 oz) dried prunes, apricots (sharp ones) or sour cherries or the scooped out seeds of a pomegranate; 120–250 g (4–8 oz) dried prunes, apricots (sharp ones) or sour cherries or the scooped out seeds of a pomegranate; ½ teaspoon allspice; ¼ teaspoon nutmeg; ¼ teaspoon turmeric; Salt and pepper

Meat and Vegetable Sauce with Dried Fruit

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

1 large onion, coarsely chopped
3–4 tablespoons oil
500 g (

Sauce
Gluten-free

Method

Soften the onion in oil, then add the meat and aubergines and fry, stirring, until they colour. Add the rest of the ingredients, cover with water and simmer gently with the lid on for 1 or 2 hours until the meat is very tender.