This wonderful lamb stew or khoresht is fragrant with herbs and tangy with dried limes. The recipe (only slightly adapted) comes from Saraban A chef’s journey through Persia by Greg and Lucy Malouf. In a casserole dish or Tagine heat some olive oil over low heat and fry 1 diced onion and 1 diced leek until soft and translucent. … Continue reading lamb and herb stew