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Kangaroo stew with artichoke hearts and herbs

Kangaroo stew with artichoke hearts and herbs

Main dishes

A specialty of Kermanshah: deep-fried globe artichokes, fresh herbs cooked with meat, and then seasoned with verjus (a type of grape juice), tomato concen…

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Recipe from Roozitaa, Doostdar, adapted by Recette de cuisine ·

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Khoreshk kangor is a specialty dish from Kermanshah, where fried globe artichokes and fresh herbs are simmered with meat in a tangy sauce.

Ingredients and directions

  • Prep time40 min
  • Cook time1 hr 30 min
  • Total2 hr 10 min
  • DifficultyMedium
  • Cooking methodMijotage

Ingredients

4 people
  • $8.32
  • $6.66
  • $1.29
  • $0.32
  • $0.21

Directions

  1. Thoroughly clean the globe artichokes by removing all the thorns, then wash them. Fry the globe artichokes, mint, and parsley separately.
  2. Cook the meat with finely chopped onion, salt, and turmeric.
  3. Halfway through the cooking process, add the globe artichokes, mint, and parsley. ≈ 3 min
  4. Towards the end of cooking, add the verjus, tomato concentrate, and fried onions. ≈ 3 min
  5. Let the khoresh rest, then serve it with rice.

Equipment

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Before you start

Ingredients

  • 500 g of meat
  • 2 cups of fried artichoke hearts
  • 1 cup of chopped mint and parsley, fried
  • 4 to 5 tablespoons of verjus (green grape juice)
  • 3 to 4 tablespoons of fried onions
  • 2 tablespoons of tomato paste
  • 1/2 cup of verjus
  • salt and turmeric, to taste
  • 1 onion

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