Sour Cherry & Lamb Stew (Khoresht-e-Albaloo ba Goosht)

Sour Cherry and Lamb Stew - Khoresht-e-Albaloo ba Goosht
Sour Cherry and Lamb Stew – Khoresht-e-Albaloo ba Goosht

This dish is a favourite of mine, but I haven’t had the chance to make it in a while. I happened to have the cherries for the jam I was planning to make, but seeing that I had the lamb as well I didn’t want to miss the opportunity of making this lovely sweet and sour stew.

This recipe is enough for 4 people.

Ingredients

250g diced shoulder of lamb

1 Onion (medium size)

350g sour cherry

1/3 cup white granulated sugar

1tsp ground tumeric

1/2 tsp cinnamon

1/4 tsp ground black pepper

1 tsp salt

Pinch of nutmeg

Pinch of ground saffron

1/2 cup vegetable oil

2 cups cold water

Method

Finely chop the onion and fry in the vegtable oil until golden brown.

Add the tumeric and fry with the onion for 1 minute.

Add the diced lamb and fry with the onions. Add the ground pepper, salt, cinnamon and nutmeg and mix well.

Pour 2 cups of cold water to the fried lamb and allow to simmer over a medium heat for 30 minutes or until the lamb becomed partly cooked.

Add the cherries and 1/3 cup of sugar and stir. Finally add a generous pinch of ground saffron, stir and cover the top. Allow to simmer over a medium to low heat for another 30 minutes or until the lamb is cooked and tender.

Enjoy with either plain or saffron rice.

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