Hello, I’m Laura. Today, I will show you a way 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 little bit tastier. This is gonna smell and look 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 well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Prepare 500 grams stewing diced lamb/beef
- Make ready 1 cup silver blanched almond
- Make ready 2 onions, chopped
- Get 3 table spoons crispy fried golden brown onions
- Prepare 2 table spoons tomato paste
- Make ready 2 table spoon rose water
- Take 2 cm cinnamon stick
- Prepare Pinch saffron
- Prepare Salt
- Get Cooking oil
- Make ready 2 table spoon barberry(zereshk)
- Get 4-5 dried limes soaked in water for one hour
- Get 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!
So that is going to wrap it up with this distinctive dish pesian lamb and almond stew(khoresh khelal kermanshahi) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
