Timen Ajami (Spiced Lamb Skillet)
Submitted by isieman
Ground lamb sauteed with allspice, Madras curry, and rosewater, studded with sweet currants and crunchy almonds. A fragrant Persian-style skillet dinner ready in 45 minutes.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minClose your eyes and imagine the spice markets of Tehran. That’s what your kitchen will smell like when this dish hits the skillet.
Timen Ajami is a Persian-inspired one-pan meal where browned ground lamb (or beef) meets a heady blend of allspice and Madras curry powder. But the real intrigue comes from the rosewater, a distinctly Middle Eastern touch that adds a floral perfume that lifts everything.
Dried currants bring little bursts of sweetness scattered throughout, and chopped almonds add a toasty crunch that grounds the whole dish.
Serve it over basmati rice, tucked into flatbread, or alongside a simple cucumber-yogurt salad for a meal that transports you halfway across the world from your own kitchen.
Chef Tips
- Brown the meat well before adding spices. You want crumbly, caramelized bits, not a gray, steamed mass
- Rosewater is potent. Two tablespoons is the right amount here, but taste as you go. Too much can make the dish taste soapy
- Toast the almonds in a dry pan before adding them for an extra layer of nutty depth
- Madras curry powder has more heat than standard blends, which pairs well with the sweet currants. Adjust to your preference
Ingredients
Directions
Heat oil in a large skillet.
Add onion. Sauté until onion is tender.
Add meat.
Cook until browned and crumbly.
Drain off fat, if necessary.
Add allspice, curry powder, salt and pepper to cooked meat.
Cook 3 minutes to blend flavours.
Add remaining ingredients.
Reduce heat and cover.
Simmer over low heat 15 minutes, stirring to prevent sticking.
Serve hot.
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