Lamb and Orange Khoresh
- 4 organic oranges, about 700 grams (1 1/2 pounds) total
- 30g (2 tablespoons) butter
- 2 tablespoons sugar
- 1 tablespoon olive oil
- 1.8 kilos (4 pounds) lamb, half from the shoulder and half from the neck (bone-in), cut into 4-cm (1 1/2-inch) cubes
- 400 grams (14 ounces) yellow onions, peeled and thinly sliced
- 1/2 teaspoon ground cinnamon
- 4 pods green cardamom, smashed with the blade of a knife
- a pinch saffron threads (optional)
- 1 lime
- 600 grams (1 1/3 pounds) carrots, peeled and thinly sliced
- 2 tablespoons orange flower water
- 40 grams (1/3 cup) unsalted pistachios, roughly chopped
- a handful of fresh mint leaves
- salt, pepper
Serves 6.
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