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

Hello everybody, I hope you’re having an amazing day today. 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 food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pesian lamb and almond stew(khoresh khelal Kermanshahi) is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something that I have loved my whole life.

To get started with this 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 that.

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

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

Instructions 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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