Steps to Prepare Perfect Pesian lamb and almond stew(khoresh khelal Kermanshahi)

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, pesian lamb and almond stew(khoresh khelal kermanshahi). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pesian lamb and almond stew(khoresh khelal Kermanshahi) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):

1. Make ready stewing diced lamb/beef
2. Make ready silver blanched almond
3. Make ready onions, chopped
4. Make ready table spoons crispy fried golden brown onions
5. Prepare table spoons tomato paste
6. Make ready rose water
7. Make ready cinnamon stick
8. Get saffron
9. Prepare Salt
10. Prepare Cooking oil
11. Take barberry(zereshk)
12. Get dried limes soaked in water for one hour
13. Make ready tea spoon turmeric powder

Steps to make 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!

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