Entree: Iran – Shiraz / Fars – خورشت ماست ➤ Khoresht-e Mast (Yogurt-based lamb stew from Shiraz with saffron, sweet notes, and nuts)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1 medium onion, finely chopped
- 1/4 tsp (1 g) ground turmeric
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) water or low-sodium chicken stock
- 4 cups (960 ml) full-fat plain yogurt, well stirred
- 3 large egg yolks
- 2 tbsp (15 g) all-purpose flour
- 3 tbsp (45 g) granulated sugar
- 1/8 tsp (0.5 g) saffron threads, crushed and dissolved in 1 tbsp (15 ml) hot water
- 1 tsp (5 ml) rosewater (optional)
- 1/4 cup (35 g) sliced pistachios, lightly toasted
- 1/4 cup (35 g) slivered almonds, lightly toasted
- 1/4 cup (40 g) raisins or currants, soaked in warm water 10 minutes and drained
- Additional butter for frying nuts, 1 tbsp (15 g)

Instructions

1. Heat vegetable oil and 1 tbsp (15 g) butter in a heavy pot over medium heat. Add chopped onion and cook until soft and golden, about 8–10 minutes. Add turmeric, salt, and pepper; stir.
2. Increase heat to medium-high, add lamb pieces and brown on all sides, about 6–8 minutes. Add water or stock, bring to a simmer, cover, and cook gently until lamb is tender, about 60–75 minutes. Remove cooked lamb and set aside; keep the cooking liquid.
3. While lamb cooks, toast pistachios and almonds in a small skillet with 1 tbsp (15 g) butter until fragrant; set aside for garnish. Also drain soaked raisins.
4. In a bowl, whisk together yogurt, egg yolks, flour, sugar, and dissolved saffron until smooth and uniform. Temper the yogurt mixture by slowly whisking in 1/2 cup (120 ml) hot lamb cooking liquid a little at a time until warm (this prevents curdling).
5. Reduce the remaining lamb cooking liquid over medium heat until slightly thickened and flavorful, about 8–10 minutes. Lower heat to the gentlest simmer and slowly whisk in the tempered yogurt mixture. Stir constantly and cook very gently for 8–12 minutes until the yogurt thickens; do not boil.
6. Return the lamb pieces, raisins, and rosewater to the pot and heat through on low for 5–7 minutes, adjusting seasoning with salt and a pinch more sugar if desired.
7. Serve warm or at room temperature garnished with toasted pistachios and slivered almonds. Traditionally accompanied by plain rice or flatbread.