Persian Style Lamb and Prune Stew
Persian Style Lamb and Prune Stew, also called “Khoresh-e Aloo ba Gosht” is a comforting Middle eastern stew with lamb, tomatoes, saffron, and prunes.
Equipment
- 1 Dutch oven
Ingredients
- 2 tablespoons olive oil
- 3 and 1/2 lb boneless leg lamb diced
- 14.5 oz can diced tomatoes
- 8 oz tomato sauce
- 1 cup saffron tea
- Half teaspoon of saffron strands
- One large onion chopped
- One tablespoon garlic
- One teaspoon salt
- 1 teaspoon black pepper
- One teaspoon of ground cinnamon
- One teaspoon of turmeric
- One teaspoon ground coriander
- 2 tbsp fresh lemon juice
- 8 oz of baby carrots
- 1 tbsp chopped Italian parsley
- 2 tbsp cornstarch
- Half cup of cold water
Instructions
- Heat one cup of water to boil, then add saffron threads, allowing time for the tea to cool and infuse.
- Trim the lamb and cut into chunks.
- Season with salt and pepper, then browning in the oil with the chopped onion and garlic.
- Stir in the saffron tea, tomato sauce, tomatoes, cinnamon, turmeric, coriander, lemon juice, carrots, and parsley.
- Simmer for about 90 minutes on low, covered, until meat and carrots are tender.
- Make a slurry with the cornstarch and water, then stirring it into the stew.
- Continue stirring until stew thickens then adjust for salt to your taste.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 317kcalCarbohydrates: 28gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 352mgPotassium: 1129mgFiber: 3gSugar: 4gVitamin A: 4293IUVitamin C: 34mgCalcium: 71mgIron: 7mg
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