Recipe
Lamb with apricots (Khoresht-e alu qormeh ghesi)
Posted by : unknown
Preparation time : 9 Hrs 50 Min
Cooking time : 2 Hrs 20 Min
Level of difficulty : Medium
Ingredients
4 servings
- 60gr (2 1/4oz) yellow lentils
- 2 large onions
- oil, salt, pepper
- 1 teaspoon turmeric
- 500gr (1lb 2oz) lamb (boneless shoulder), cut into medium-sized cubes
- 150gr (5 1/2oz) yellow prunes
- 200gr (7oz) dried apricots, halved
- 2 tablespoon dried fenugreek leaves
- 1/2 teaspoon saffron ground
- 1 generous pinch ground nutmeg
Preparation
The day before you plan to cook the dish, pour boiling water over the yelow lentils and leave to soak overnight. The next day, drain in a sieve and rinse with fresh water.
Finely chop the onions and fry in a large pan in a little oil until golden. Sprinkle over the turmeric and stir.
Add the pieces of lamb and fry for 5 minutes until browned on all sides.
Now add the drained yellow lentils , dried fruit and fenugreek leaves to the lamb and stir-fry for 5 minutes.
Sprinkle with the saffron and nutmeg, season with salt and pepper and stir once.
Pour over 250ml (9fl oz) boiling water and bring the stew to the boil. Reduce the heat to low , cover and simmer gently for at least 2 hours. If the level of liquid in the pan falls too low, top it up with boiling water as needed. Don't overdo if though, as the stew is meant to be thick
Serve with rice and youghurt
