Subj : Khorescht-E Alu Qormeh Gheisi (Lamb With Apricots)
To   : All
From : Ben Collver
Date : Wed Oct 02 2024 10:58:46

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Khorescht-E Alu Qormeh Gheisi (Lamb With Apricots)
 Categories: Lamb, Persian
      Yield: 1 Batch

     60 g  Lapeh (yellow lentils)
      2 lg Onions
           Oil; salt, pepper
      1 ts Turmeric
    500 g  Lamb (boneless shoulder);
           -cut into medium sized cubes
    150 g  Alu (yellow prunes,
           -available in Persian shops)
    200 g  Dried apricots; halved
      2 tb Dried fenugreek leaves
    1/2 ts Saffron; ground
      1 pn Ground nutmeg; generous

  The day before you plan to cook the dish, pour boiling water over the
  lapeh 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 lapeh, dried fruits 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 250 ml boiling water and bring the koresh to a 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 it though, as the koresh is meant to be
  thick.

  As soon as the khoresh is braising in the pan, prepare rice so that
  both will be ready at the same time.

  Serve with yogurt.

  Recipe by The Persian Kitchen by Neda Afrashi, 2006

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