Persian Lamb, Bean and Prune Stew (Khoresh-e Alu)
Ingredients
For stew
- 1 cup white beans (such as Rancho Gordo Yellow Eye beans)
- 1-2 bay leaves
- 1 pound lamb stew meat, cut into bite-sized pieces
- 2-4 tablespoons olive oil
- 1 large onion, cut into thin half-moon slices
- 2 large cloves garlic, chopped
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 3 cups lamb or chicken stock
- ½ cup pitted prunes, chopped
- 1 cup or so chopped cilantro or cilantro/parsley mix
- ½ large lemon, juice from
- salt and pepper to taste
For seasoned flour
- ¼-½ cup white flour
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cracked coriander
Instructions
Cook beans
- Wash beans. Soak, either overnight in cold water or for a few hours in hot water. Rinse before using.
- In large pot, put beans and plenty of water and a large bay leaf or two. Bring to hard boil, let boil 5-10 minutes, then lower heat to simmer and cook, partially covered, until beans are soft but not mushy. When beans are done, drain in colander.
Make stew
- While beans are cooking, make seasoned flour. Mix together flour, salt, pepper and cracked coriander. Place lamb in large colander in sink, dump in seasoned flour and stir the lamb until all pieces are coated.
- In large pot, heat 2-3 tablespoons olive oil and brown lamb pieces in two batches. Remove lamb from pot. Add more olive oil if necessary and heat to shimmering. Add sliced onion and scrape up browned lamb/coriander bits. Cook onion until it starts softening. Add garlic and cook a few minutes more. Add turmeric, cinnamon, stock, and browned lamb.
- Bring to boil and then reduce heat to low and add prunes and cooked beans. Simmer for about an hour, covered, until prunes and meat are tender.
- Add chopped cilantro/parsley, lemon juice, and Kosher salt and pepper to taste. Simmer an additional 10 minutes.
Serve
- Serve over cooked white basmati rice with yogurt-cucumber sauce.