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The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):

1. Provide 500 grams of stewing diced lamb/beef.
2. Use 1 cup of silver blanched almond.
3. You need 2 of onions, chopped.
4. Provide 3 of table spoons crispy fried golden brown onions.
5. Prepare 2 of table spoons tomato paste.
6. Provide 2 table spoon of rose water.
7. You need 2 cm of cinnamon stick.
8. Provide Pinch of saffron.
9. You need of Salt.
10. Provide of Cooking oil.
11. Get 2 table spoon of barberry(zereshk).
12. Prepare 4-5 of dried limes soaked in water for one hour.
13. Use Half of tea spoon turmeric powder.

Instructions to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):

1. Half the limes, discard the seeds as they are bitter.(Usually in persian dishes they put some holes on skin in order to flavour come out during cooking but I half them for extra flavour and removing seeds). Soal saffron in 2 table spoon hot water. Clean and wash zereshk..
2. In a deep pot, heat some oil. Saute 2 onions until soft. Add turmeric powder and cinnamon stick and diced meat, saute until meat change color. Add almonds and saute more. Add enough water to cover all ingredients. Bring it to boil. Cover the pot. Lower flame. Let it simmer for two hours until meat is tender..
3. Add tomato paste, salt, fried crispy onions, saffron and dried limes. Simmer on low flame for 40 minutes. Now add barberries(zereshk) and rose water. Turn off the flame..
4. Serve khoresh khelal with plain steamed long grain rice pilaf. Enjoy!.

Note • Dried limes and lemons, dried fenugreek leaves, barberries and. Traditionally, Persian salads are decked with a variety of fresh herbs, such as Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew. This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb. Called Khoresh Ghormeh Sabzi, the dish is filled with lamb, black-eyed peas and loads of herbs and spices, making it filling enough to satisfy on cool Beloved internationally, Khoresh Gormeh Sabzi could very well be the national dish of Iran. And understandably so, with its distinct Persian flavors.

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