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Air-dropped in March, the packs fed approximately 4,000 individuals
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Ramadan Delights: Khoresht-E-Geymeh
Iftar and Suhoor recipes to usher in the Holy Month
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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