Khoresht Alu (Persian Plum Stew)

🛒 Ingredients

• Lamb shoulder or stew meat, boneless 500 g · 1150 kcal
• Onion 200 g · 80 kcal
• Dried Plums (Prunes/Alu Bukhara) 150 g · 360 kcal
• Tomato paste 30 g · 24 kcal
• Vegetable oil 30 g · 270 kcal
• Turmeric powder 3 g · 11 kcal
• Saffron threads, bloomed in warm water 0 g · 0 kcal
• Water 500 g · 0 kcal

👨‍🍳 Instructions

1. Dice the lamb into 1-inch cubes. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Brown the lamb cubes on all sides; remove and set aside. Add chopped onion to the pot and sauté until golden and softened, about 8-10 minutes.
3. Stir in turmeric powder and tomato paste, cooking for 2 minutes to deepen their flavors. Return the browned lamb to the pot.
4. Add water, salt, and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Add the dried plums and bloomed saffron to the pot. Continue to simmer, covered, for another 30-60 minutes, or until the lamb is very tender and the sauce has thickened to your liking.
6. Taste and adjust seasoning if needed. Serve hot, traditionally with steamed basmati rice.