(Persian lamb stewed with prunes)
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
- 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
- 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.