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We hope you got insight from reading it, now let’s go back to pesian lamb and almond stew(khoresh khelal kermanshahi) recipe. To make pesian lamb and almond stew(khoresh khelal kermanshahi) you only need 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Get 500 grams stewing diced lamb/beef
- Take 1 cup silver blanched almond
- Use 2 onions, chopped
- Prepare 3 table spoons crispy fried golden brown onions
- Get 2 table spoons tomato paste
- Get 2 table spoon rose water
- Provide 2 cm cinnamon stick
- You need Pinch saffron
- Use Salt
- You need Cooking oil
- Take 2 table spoon barberry(zereshk)
- Prepare 4-5 dried limes soaked in water for one hour
- You need 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 hot 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!
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