Chelo Goosht Shahi

Name: Chelo Goosht Shahi
Prep time: 15 min
Cook time: 275 min
Total time: 290 min
Yield: 6
Ingredients: 2000 g Lamb shoulder; 400 g Onion; 70 g Bell pepper; 70 g Carrot; 50 g Celery; 30 g Garlic; 3 g Black pepper; 3 g Red pepper; 6 g Curry powder; 5 g Cardamom; 3 g Cinnamon; 30 g Animal fat (ghee); 30 g Butter; 1 Salt; a little Lime zest; 1 Tomato paste; a little Ginger; 1 Barberry; about 30 g Sugar; 1 Saffron; about 540 g Rice

Recipe by آموزش آشپزی|راه اندازی رستوران |تجربه آشپزی (@mehran_feysali) on Instagram · View original post

4.6/10 · PopularityBased on the original Instagram post’s likes and comments.

A Persian chelo goosht shahi: lamb shoulder simmered for hours with onion, carrot, celery and warm spices, then served over rice with barberries and saffron.

Health score 4.9/10
290 min
Prep 15 min
Serves 6
Medium
993 kcal

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Ingredients

Lamb shoulderWith bone, cut in half lengthwise2000 g
OnionDiced400 g
Bell pepper70 g
Carrot70 g
Celery50 g
Garlic30 g
Curry powderPart of the spice mix6 g
Cardamom2 pods go into the boiling water, the rest into the stew5 g
Animal fat (ghee)Used for frying the vegetables and again at the end of cooking30 g
ButterAdded at the end of cooking30 g
Lime zestAdded to the boiling watera little
GingerGrated into the stewa little
BarberryPart fried with sugar, part added un-fried1
RiceFor serving; Not given in the recipe — about 90 g per personabout 540 g

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Black pepperPart of the spice mix3 g
Red pepperPart of the spice mix3 g
Cinnamon3 g
SaltTo taste1
Tomato paste1
SugarFor frying the barberries; Not given in the recipe — about 5 g per personabout 30 g
SaffronBrewed as a saffron mixture for serving1

Method

Trim the shank end of the lamb shoulder and cut it in half lengthwise.
Poke several holes in the meat from the back side.
Bring water to a boil, then add salt, a little lime zest and 2 cardamom pods.
Boil the meat in this water for 10 minutes.
After 10 minutes, take the meat out of the water.
Bring a pot and add oil, diced onion, carrot, bell pepper, celery, the spice mix and tomato paste.
Pour in the water the meat was boiled in.
When it comes to a boil, add the cardamom and cinnamon.
Grate a little ginger into it.
When it boils, arrange the meat pieces in the pot.
Let it cook for four hours.
At this stage of cooking, add the animal fat (ghee) and butter.
Bring a pan and add ghee, barberries and sugar.
When it reaches this point it is ready; add the barberries and the saffron mixture.
Add some un-fried barberries as well.
Serve with a little rice, the meat, some of its sauce, more rice and the saffron mixture.

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