Yakhnet (Persian Lamb Stew) – Kosher Recipes | OU Kosher Certification – OU Kosher Certification
Lamb, specifically the fat-tailed sheep, is the predominate meat in Persian cooking. Meat is rarely cooked in large pieces, rather it is cut into chunks. Typica
Ingredients
- ¼ cup vegetable oil
- 3 lbs. boneless lamb or beef shoulder, cubed
- 4 medium yellow onions, sliced
- 4 cups (2 lbs.) peeled, seeded, and chopped tomatoes
- ½ cup chopped fresh coriander or parsley
- About 1½ teaspoons salt
- Ground black pepper
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