Forget other curries, start making one "whey" yummier!
If you thought that finger-licking curries can only originate from India or Japan, think again! This is where I want to introduce you to one of the most ancient curry recipes originating from the heart of Kerman in Iran: "Boz-Ghormeh".
What makes this recipe special and sets it apart from other curries? one single ingredient: whey.
For those of you who may not be familiar with this powerful ingredient, it is arguably one of the oldest products made from dairy by the early civilisations to keep their strength, in particular those who would be spending endless hours riding horses for purposes of hunting or finding new territories.
How to make this delicious curry then?
Ingredients:
- 2 chopped onions
- Garlic: 5 cloves
- Boneless lamb meat: 500 g - 1 kg
- Liquid whey or whey balls melted: 1 cup
- Salt, pepper, turmeric: as needed
- 10 chopped walnuts or enough to give you 1/2 a cup ground walnuts
- Mint: 1 tsp dried flakes
- 1/2 tsp saffron
- 1/4 cup water
- 3 potatoes: cut into 4/5 wedges each
Cooking method:
- Fry the onions and garlic with the meat (pepper and turmeric also to be added - don't add the salt just yet as whey could make it salty enough)
- Once the colour has turned more golden/cooked add the ground walnuts to the mix before adding the 1/4 cup of water
- Add in the potatoes
- Cover the pot with a lid and let the mix simmer over low/medium heat for the next hour or so
- Take the liquid whey (making sure it's warm) and add to the pot followed by the brewed saffron and let the mix simmer for another 15-20 minutes
- Taste the mix and if need be, add some salt (whey could be enough)
- Once the mixture has got a curry texture, it is ready to be served
- Garnish with mint, walnuts and caramelised onions before serving (either with rice or bread)
Taste it. Eat it. Love it.
#Yumyum4u