Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pesian lamb and almond stew(khoresh khelal kermanshahi). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This old school Persian stew is thought to be the ancestor of the modern day fried potato and split pea stew (i.e. The modern day Gheimeh is mostly cooked with beef; almond slivers are replaced with fried potatoes (the gift from the New World); tomato paste (yet another gift from the New. Persian Chicken Casserole with Walnut and Pomegranate Sauce (Khoresh-e Fesenjan)
Pesian lamb and almond stew(khoresh khelal Kermanshahi) is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Prepare 500 grams stewing diced lamb/beef
- Take 1 cup silver blanched almond
- Get 2 onions, chopped
- Make ready 3 table spoons crispy fried golden brown onions
- Make ready 2 table spoons tomato paste
- Make ready 2 table spoon rose water
- Make ready 2 cm cinnamon stick
- Make ready Pinch saffron
- Prepare Salt
- Get Cooking oil
- Prepare 2 table spoon barberry(zereshk)
- Get 4-5 dried limes soaked in water for one hour
- Get Half tea spoon turmeric powder
Finally, the classic Persian technique of sautéing finely minced herbs until they are dark and dry lends character and complexity to the stew's. Khoresh Bademjan or Bademjoon is a Persian Eggplant Stew with meltingly soft eggplants in a thick, tomato based sauce with pieces of meat to make it heartier. Yellow split peas are also sometimes added, and the dish is known as Gheymeh Bademjan, where minced meat is used instead of chunks. Khoresh-e Gheymeh Bademjan is a delicious Persian lamb stew with aubergines/eggplants, yellow split peas, and tomatoes.
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!
This tasty red stew is very popular with European and American friends. In Iran it is common for people to occasionally prepare large quantities of food to share it with people in. I've been wanting to make this nutty and tangy saffron flavored lamb stew for a long time. You must try this gorgeous, flavorful and aromatic stew – you will be very pleased with the taste. I generally use barberries to make the rice with barberries dish (zereshk polow), which has been a staple in our family.
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