Pesian lamb and almond stew(khoresh khelal Kermanshahi)

Name: Pesian lamb and almond stew(khoresh khelal Kermanshahi)
Total time: 14400 s
Yield: 6 servings
Cuisine: British
Ingredients: 500 grams stewing diced lamb/beef; 1 cup silver blanched almond; 2 onions, chopped; 3 table spoons crispy fried golden brown onions; 2 table spoons tomato paste; 2 table spoon rose water; 2 cm cinnamon stick; Pinch saffron; Salt; Cooking oil; 2 table spoon barberry(zereshk); 4-5 dried limes soaked in water for one hour; Half tea spoon turmeric powder

Mina Haghjoo @SpiceIsland2

United Arab Emirates

#MyCookbook
This is traditional dish from Kermanshah province in northwestern of Iran.Popular amnong Kurdish people. Persian dried limes( Limoo amani) is main ingredient. You may find it in middle eastern gorcery stores. It is also called Omani limu/loomi( originated from Oman) or Iraqi noomi. Other ingtedient is "zereshk" or barberries native to north east of Iran. Zereshk has sharp sour taste. Zereshk can be used both for stews and rice topping. For rice pilaf topping it should be sauted with little sugar to balance the flavour but for stew no need to add sugar.You can soak almond with skin in a bowl of hot water for 30 minutes covered. Later remove the skin, cut lengthwise to have home-made silver blanched almonds. Boneless lean diced lamb is best for this stew. Boiling it for 2 hours is enough but I used dice stewing beef as I live in Jakarta and here beef is more available. So I boiled the diced beef for 3 hours. Serve this hearty stew with plain rice pilaf.#middleeastern

Mina Haghjoo @SpiceIsland2

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Ingredients

4 hours

6 servings

500 gramsstewing diced lamb/beef
1 cupsilver blanched almond
2onions, chopped
3table spoons crispy fried golden brown onions
2table spoons tomato paste
2 table spoonrose water
2 cmcinnamon stick
Pinchsaffron
Salt
Cooking oil
2 table spoonbarberry(zereshk)
4-5dried limes soaked in water for one hour
Halftea spoon turmeric powder

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Steps

4 hours

1

Half the limes, discard the seeds as they are bitter.(Usually in persian dishes they put some holes on skin in order to flavour come out during cooking but I half them for extra flavour and removing seeds). Soal saffron in 2 table spoon hot water. Clean and wash zereshk.
2

In a deep pot, heat some oil. Saute 2 onions until soft. Add turmeric powder and cinnamon stick and diced meat, saute until meat change color. Add almonds and saute more. Add enough water to cover all ingredients. Bring it to boil. Cover the pot. Lower flame. Let it simmer for two hours until meat is tender.
3

Add tomato paste, salt, fried crispy onions, saffron and dried limes. Simmer on low flame for 40 minutes. Now add barberries(zereshk) and rose water. Turn off the flame.
4

Serve khoresh khelal with plain steamed long grain rice pilaf. Enjoy!