Khoresh-e Sib va Alu ba Barreh (Persian Apple, Prune and Lamb Stew)
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Ingredients
- 500 g diced lamb shoulder
- 2 apples
- 100 g pitted prunes
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 471 kcal
- Protein
- 22.6 g
- Carbohydrate
- 26.2 g
- of which sugars
- 19.5 g
- Fat
- 30.8 g
- of which saturates
- 11.2 g
- Fibre
- 4.5 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion for 5 minutes, then add the diced lamb, turmeric and cinnamon and brown for 6-8 minutes.
- 2
Pour in 500ml water, bring to a simmer, cover and cook gently for 40 minutes until the lamb is almost tender.
- 3
Stir in the prunes and cook for 10 minutes until softened.
- 4
Add the sliced apples and simmer uncovered for 10 minutes until the apples are tender but still holding their shape.
- 5
Stir in the lemon juice, taste and season with salt and pepper.
- 6
Serve with basmati rice.
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