The earliest written “recipe” mentioning dried fruit is from tablets written in about 1700 BC. Chelo was a poor persons’ dish, the fruit cooked with the meat fed more people. Chelo is also a type of Persian rice, cooked until the bottom is crispy or a type of Persian Kabob.
Lamb Chelo
Thanks to friend Frances for this delicious recipe. Great for a group because it is made earlier in the day. Even better warmed the next day. Serve with a creamy thick Greek yogurt, lemon wedges and any side/s you wish.
Replace the lamb with chicken if you wish, beef and the apricots don’t blend.
Ingredients
- 4 lb lamb trimmed of fat (3 lb remaining) cut into chunks 0 CHO
- 2 TBSP olive oil 0 CHO
- ½ cup (60 gr) red onion, chopped 5 CHO
- ½ tsp garlic minced 0 CHO
- 1 cup (135 gr) carrots, chopped 9 CHO
- 1 (100 gr) medium tomato, chopped 2 CHO
- 12 dried apricots (1/4 cup/6 apricots/40 gr = 21 CHO) 42 CHO
- 2 cups chicken or lamb stock 0 CHO
- 1 tsp. salt 0 CHO
- ½ tsp. pepper 0 CHO
- 1 tsp. Cumin 0 CHO
- 1 tsp. Coriander 0 CHO
- ½ tsp. Turmeric 0 CHO
TOTAL CHO 72 CHO
- TOTAL WEIGHT 1218 GRAMS
- 72 CHO DIVIDED BY 1218 GRAMS = .059 CHO/GRAM
- ½ CUP = 122 GRAMS (.059 CHO x 122 GRAMS) 7.19 CHO/1/2 CUP
Garnish with ¼ cup chopped mint 0 CHO
Serve with: Plain yogurt – CHO dependent on product
- : Slivered almonds
- : Lemon wedges
Sides : Goat Cheese Mashed Potatoes
- : Roasted Beets
- : Green Salad
- : Watermelon and Feta Salad
- : Sliced oranges
Instructions
- Cut fat from the boneless leg of lamb and cut into chunks. (This is a critical step; too much fat left on will impact the chelo/stew.)
- Heat oil in a large skillet or Dutch Oven and sear lamb in batches to brown on high heat.
- Cut apricots in half; and chop other vegetables.
- Reduce heat and add apricots, chopped onion, tomato and carrot, stock, and spices.
- Cover and cook on stove top for 3 hours on low heat. The Chelo should be at a low simmer. Let rest 1 hour. If making earlier, or the day before, warm and serve.
- Garnish with mint and serve with desired sides.
