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.
Khoresht-e Aloo
Course: MeatsCuisine: IranThis 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.
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
Directions
- 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 Notes and 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.
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