Lamb and Orange Khoresh

Lamb and Orange Khoresh

by Diane Henry

Susan’s lamb and orange khoresh took home the prize at the Taste of Shetland Cooking Challenge last year. Now you can try this recipe for yourself. Go for some local Shetland lamb to really add something special. Serve with couscous, accompanied by strained yoghurt (see overleaf) and roasted tomatoes.

Ingredients:

  • 3 oranges
  • 40g unsalted butter
  • 2 teaspoons caster sugar
  • olive oil
  • 675g lamb from the leg, cut into 2-3 cm cubes
  • 2 onions, thinly sliced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 275 ml orange juice
  • juice of 1 lime
  • 275 ml lamb stock or water
  • salt and pepper
  • 3 carrots
  • a good handful of mint leaves, torn
  • 2 teaspoons orange flower water (optional)
  • 25g shelled pistachios, roughly chopped, to garnish.

Method:

  1. Remove peel from the oranges, taking care to leave the pith behind, cut into fine strips about the size of a match. Cover with cold water, bring to the boil, cook for 2 min, then strain. Heat half the butter in a small pan and add the orange rind. Stir, then add the sugar and cook over a medium heat for a couple of minutes, until the sugar has melted and the rind has lightly caramelized. Set aside.
  2. Heat 2 tbsp of olive oil in a heavy-bottomed pan. Fry the lamb cubes over fairly high heat, so that they get a good browning on the outside. You should do this in batches to ensure that they get properly coloured. Remove and set the lamb aside.
  3. Add another 1 tbsp of olive oil to the pan with the rest of the butter. Heat this and sauté the onion until soft and translucent. Sprinkle on the cinnamon and cardamom and cook for another minute. Add the juices, stock and water, and the lamb, with any juices that have run out of it. Season, and simmer gently for about 1 hour, or until tender.
  4. Peel the carrots and cut them into batons about 6 cm long. Using a very sharp knife, remove the white pith from the oranges then, cutting close to the membrane, remove each segment. Add the carrots and caramelized orange peel (reserving a little for garnishing) to the lamb once it is tender. Simmer, uncovered, for a further 20 min, adding the orange segments in the last few min with half of the mint.
  5. Stir the orange flower water, if using, into the khoresh and serve, scattered with the remaining mint and orange peel and the pistachios.