Ramadan Delights: Khoresht-E-Geymeh

Ramadan Delights: Khoresht-E-Geymeh

Iftar and Suhoor recipes to usher in the Holy Month



Published: Wed 24 Jun 2015, 9:57 AM

Last updated: Wed 8 Jul 2015, 3:15 PM

 

KHORESHT-E-GEYMEH

Ingredients

  • 200gm white onion, diced
  • 20gm butter
  • 5gm salt
  • 5gm white pepper
  • 5gm turmeric powder
  • 10gm tomato paste
  • 1.5kg veal tenderloin, diced
  • 500ml water
  • 20gm dry lime
  • 20gm lentil peas
  • 20gm corn kernels
  • 10gm onion, fried

 Method

Sauté the onions in butter.

Add salt, white pepper and turmeric and sauté for another 5 mins.

Add tomato paste and diced veal. Sauté for 10 mins until brown.

Add water, lime, lentil peas and corn kernels.

Stir and let it simmer for 30 mins until the sauce thickens.

Serve hot, garnished with fried onions.


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