Name: Mutton braise with courgette & tomato (Mossama-ye kadoo)
Yield: Serves 4–6
Cuisine: Persian
Ingredients: 1 teaspoon salt, plus extra for salting the courgettes; ¼ teaspoon freshly ground black pepper; 2 cups (500 ml) hot water (from a kettle); 8–9 small courgettes, or 6 large ones, about 1.25 kg (2 lb 12 oz); I love Roman courgettes in summer; 4 tablespoons lemon juice, approximately; ¼ teaspoon ground cinnamon; 4 tablespoons oil, plus extra for frying the courgettes; 600–800 g (1 lb 5 oz–1 lb 12 oz) mutton, in large chunks; 3 tomatoes, cut in half; 1 tablespoon golden onion

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

The world of khoresh — the Iranian stews and braises often served with plain Iranian rice, and sometimes bread — is so vast and varied that entire cookbooks could be written about them alone. Mossama (or mossaman) is a type of khoresh that is more of a braise than a stew, with large-ish pieces of fried vegetables added to the meat. These vegetables can be just about anything, but the most popular is aubergine, which is the star