Khoresht-e Aloo
(Persian lamb stewed with prunes)
Image by homebrew901
This khoresht, or stew, takes hearty chunks of lamb and melds them together with the deep flavor of dried plums to create a rich dish with a sweet bent. A variation, khoresht-e esfenaj aloo, adds spinach to the stew. Sometimes spelled khoresh alu.
4 to 6 servings
Ingredients
- Butter, ghee or oil -- 2 to 3 tablespoons
- Lamb, cut into stewing pieces -- 1 1/2 pounds
- Onion, chopped -- 1
- Turmeric - 1 teaspoon
- Cinnamon - 1/2 teaspoon
- Broth or water -- 2 cups
- Salt and pepper -- to season
- Prunes -- 1 cup
- Dried Persian lime -- 1, or 1 tablespoon lime juice
- Brown sugar -- 1 tablespoon
Method
- Heat the butter, ghee or oil in a large pot over medium-high flame. Add the lamb in batches and brown on all sides. Remove to a plate and set aside.
- Add more butter or oil if necessary and add the onions, turmeric and cinnamon. Saute until the onions are translucent and just starting to turn golden brown.
- Return the lamb to the pot and add the stock or water, salt and pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 1/2 hours.
- Add the prunes, lime and brown sugar and simmer for another 45 minutes. Adjust seasoning and serve with rice.
Khoresht-e Aloo Variations
- Khoresht-e Esfenaj Aloo: Add 1 pound of chopped spinach and 1 bunch of chopped scallions during the last 30 minutes of simmering.
- Substitute beef or chicken for the lamb. The chicken won't need to simmer nearly so long for it to get tender.
