Recipes Dinner Meat Dishes Lamb Main Course Khorak Ghosht-e Bareh (Slow-Braised Lamb) 5.0 (1) 1 Review Braise lamb with cinnamon, garlic, turmeric, and cumin for this Persian dish worthy of any celebration meal. By Nasim Alikhani Nasim Alikhani Nasim Alikhani is a chef, cookbook author, and restaurateur who specializes in Persian cuisine. Her experience includes ad-hoc catering, a stint attending the International Culinary Center, internships in restaurants, and a lifetime of cooking with passion, curiosity, and a commitment to excellence. In the summer of 2018, at the age of 59, she opened Sofreh, her restaurant in New York City, to great acclaim. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Ellen Silverman Active Time: 50 mins Total Time: 4 hrs 10 mins Servings: 6 to 8 servings Nasim Alikhani, chef and owner of Sofreh in New York City, shares her recipe for Khorak Ghosht-e Bareh (Slow-Braised Lamb), a satisfying and comforting lamb dish that becomes tender during its long braising time. Cinnamon sticks impart flavor and aroma, while the onions become silky and tender, adding body to the sauce. While Alikhani prefers bone-in lamb shoulder when she prepares this recipe for her Nowruz celebrations, we’ve adapted this version using more readily available boneless leg of lamb without sacrificing any of the flavor. Low and slow are the keys to the aromatic, tender braise. This dish tastes great fresh from the oven and even better the next day, making it the perfect main dish for celebrations and gatherings. While most grocery stores carry leg of lamb, contact your local butcher to source the correct size if needed. Ingredients 6 pounds boneless leg of lamb, trimmed 8 medium garlic cloves, halved lengthwise 1 tablespoon plus 2 teaspoons kosher salt, divided 1 tablespoon plus 2 teaspoons ground turmeric, divided 1 tablespoon black pepper, divided 1/4 cup all-purpose flour 1/4 cup canola oil 2 pounds Spanish onions or white onions, sliced (about 7 cups) 2 teaspoons sun-dried tomato powder (such as Burlap & Barrel) (optional) 1 teaspoon ground cumin 2 cups dry white wine 1 cup lamb stock or beef stock 8 fresh or dried bay leaves 2 (2 1/2-inch) cinnamon sticks Directions Place lamb on a large cutting board or baking sheet. Using a knife, cut 16 (3/4-inch-deep) slits all over lamb. Stuff 1 garlic clove half into each slit. Rub 1 tablespoon salt evenly over lamb. Sprinkle evenly with 1 tablespoon turmeric and 1 teaspoon pepper; rub into lamb using hands. Sprinkle flour evenly over lamb. Preheat oven to 450°F. Heat oil in a 12-inch-wide Dutch oven or deep pot over high. Add lamb, and sear on both sides until lamb is browned and crusty, about 6 minutes per side. Transfer lamb to a large plate. Reduce heat under Dutch oven to medium-high. Add onions, and cook, stirring occasionally, until onions are golden brown and begin to soften, about 8 minutes. Add sun-dried tomato powder (if using), cumin, remaining 2 teaspoons salt, remaining 2 teaspoons turmeric, and remaining 2 teaspoons pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine and stock, and bring to a boil over medium-high. Cook, stirring occasionally, 2 to 3 minutes. Nestle lamb into onion mixture, and spoon about half of onions over lamb. Place bay leaves and cinnamon sticks around lamb. Cover Dutch oven, and cook in preheated oven 20 minutes. Reduce oven temperature to 375°F (do not remove lamb from oven), and braise 1 hour. Carefully remove pot from oven. Remove and discard bay leaves and cinnamon. Flip lamb over. Cover and braise at 375°F until lamb is completely tender and braising liquid is thickened, about 1 hour and 30 minutes. Remove from oven; uncover and let rest 30 minutes. Transfer lamb to a large cutting board; break into large chunks using tongs or a fork. Return lamb to Dutch oven, allowing braising liquid to coat lamb pieces. To Make Ahead Lamb can be made up to 1 day in advance and stored with braising liquid in an airtight container in refrigerator. Reheat, covered, in a 300°F oven for 30 minutes; stir and continue to heat, covered, 15 minutes. Suggested Pairing Robust, savory California red: Seabold Four Sisters Grenache Rate It Print