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
