7 Minutes to Preparing Yummy Pesian lamb and almond stew(khoresh khelal Kermanshahi)

Hello guys, welcome back to the most pleasing receipes site. If you are looking for tasty Pesian lamb and almond stew(khoresh khelal Kermanshahi) recipe, you are now at the perfect place. We only provide excellent Pesian lamb and almond stew(khoresh khelal Kermanshahi) recipe which will make your dish like a professional chef’s.

Pesian lamb and almond stew(khoresh khelal Kermanshahi)

We hope you got benefit 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 cook that.

Below are the ingridients that are required to produce a yummy Pesian lamb and almond stew(khoresh khelal Kermanshahi):

  1. Get 500 grams of stewing diced lamb/beef.
  2. Provide 1 cup of silver blanched almond.
  3. Provide 2 of onions, chopped.
  4. Get 3 of table spoons crispy fried golden brown onions.
  5. Get 2 of table spoons tomato paste.
  6. You need 2 table spoon of rose water.
  7. Use 2 cm of cinnamon stick.
  8. Provide Pinch of saffron.
  9. Provide of Salt.
  10. You need of Cooking oil.
  11. Prepare 2 table spoon of barberry(zereshk).
  12. Provide 4-5 of dried limes soaked in water for one hour.
  13. Use Half of tea spoon turmeric powder.

Done with the ingridients? Below are the steps on serving Pesian lamb and almond stew(khoresh khelal Kermanshahi):

  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!.

Note • Dried limes and lemons, dried fenugreek leaves, barberries and. Traditionally, Persian salads are decked with a variety of fresh herbs, such as Khoresh-e Bamieh-o-Bademjan – Eggplant and Okra Stew. This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb. Called Khoresh Ghormeh Sabzi, the dish is filled with lamb, black-eyed peas and loads of herbs and spices, making it filling enough to satisfy on cool Beloved internationally, Khoresh Gormeh Sabzi could very well be the national dish of Iran. And understandably so, with its distinct Persian flavors.

A recipe is a nice story that finishes with a enjoyable meal. If you find this page useful Sharing this page to your buddies is the deal Hope that your Pesian lamb and almond stew(khoresh khelal Kermanshahi) turns your day cheerful.

Leave a Comment