Khoresht-e Aloo

(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

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.