Hello, I am Laura. Today, we’re going to make pesian lamb and almond stew(khoresh khelal kermanshahi) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pesian lamb and almond stew(khoresh khelal Kermanshahi) Recipe
Pesian lamb and almond stew(khoresh khelal Kermanshahi) is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Take 500 grams stewing diced lamb/beef
- Make ready 1 cup silver blanched almond
- Get 2 onions, chopped
- Prepare 3 table spoons crispy fried golden brown onions
- Make ready 2 table spoons tomato paste
- Prepare 2 table spoon rose water
- Prepare 2 cm cinnamon stick
- Get Pinch saffron
- Get Salt
- Make ready Cooking oil
- Prepare 2 table spoon barberry(zereshk)
- Make ready 4-5 dried limes soaked in water for one hour
- Make ready Half tea spoon turmeric powder
Instructions to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- 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 sausage water. Clean and wash zereshk.
- 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.
- 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.
- Serve khoresh khelal with plain steamed long grain rice pilaf. Enjoy!
So that’s going to wrap it up for this exceptional dish pesian lamb and almond stew(khoresh khelal kermanshahi) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
