Almond Stew
Yield: Serves 4
Ingredients:
  • 450 g meat (lamb or beef), cut into 2-inch pieces
  • 1 1/2 cups (150 g) slivered almonds
  • 1 cup pitted dried apricots
  • 1 medium onion, finely chopped
  • 1 tablespoon butter
  • 4 tablespoons cooking oil
  • 3 tablespoons tomato paste
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon ground saffron
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon lemon juice
  • 5 tablespoons rosewater
  • salt & pepper to taste
Instructions:

Heat oil in a pot over medium heat. Add onions and sauté until slightly golden.

Increase heat to high, add the meat and cook until brown on all sides.

Reduce heat to medium. Add turmeric and tomato paste, mix well and cook for 2 minutes.

Add 4 cups hot water. Bring to a boil then reduce heat to a simmer. Cook covered over medium heat for 20 minutes.

Add almonds, apricots, cinnamon, cardamom and saffron. Cook for 20 minutes or until meat is a bit tender.

Then season with salt and pepper, and cook until meat is tender and flavors are well blended.

Add rosewater, butter and lemon juice. Cook for 10 more minutes. Transfer to a serving bowl and serve with rice.

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Source: www.cookingandcooking.com