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Khoreshte Kalal (Lamb Stew with Barberry Sauce)
Khoreshte Kalal (Lamb Stew with Barberry Sauce) is a traditional Iranian recipe for a classic stew of lamb, onion, almonds and dried limes served with a saffron and barberry sauce. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Lamb Stew with Barberry Sauce (Khoreshte Kalal).
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : Wild FoodSauce RecipesLamb RecipesIran Recipes
This is an unusual dish from the Kermanshah province of Iran. Usually recipes for this dish are a closely-kept family secret, but a visitor to this site shared this particular recipe with me. Like many Iranian recipes it uses
zereshk, dried barberries (black are typical of the dish, but red are more common), or you can substitute your own dried barberries from your garden.
Ingredients:
500g lamb, cubed
1 large onion, diced
3 dried limes (available from Middle Eastern stores), crushed and with any pips removed (the pips are bitter)
150g
dried barberries (zereshk), stems removed and washed
150g slivered
almonds
1/2 tsp
turmeric
salt, to taste
1 tsp sugar
oil for frying
2 dessert spoons tomato purée
1 pinch of
saffron infused in 200ml hot water for 30 minutes
Method:
Add a little oil to a pan and use to fry the onion until golden (about 6 minutes) stir in the turmeric and continue to fry (add a little oil if needed) for 1 minute then add the lamb. Fry until the lamb is well browned then add the crushed, dried, limes. Fry until the limes release their aroma (a few minutes) then add about 100ml water, and generous pinch of salt. Stir to combine then pour in enough cold water so that the meat is covered.
Bring the mixture to a simmer, cover and cook gently for about 30 minutes (add more water, as needed). At this point stir in the tomato purée and the sugar. Return to a simmer and continue cooking over low heat for about 60 minutes (again, top-up the water as needed).
At this time, take a frying pan and place on the heat. When hot, add the dried barberries. As soon as they begin to change colour (just a few seconds) add a little oil then stir in the sliced almonds and continue cooking, stirring constantly, until they begin to brown. Now stir in the saffron liquid and cook for about 1 minute.
Arrange the meat mixture on a bed of rice, drizzle over the barberry mix and serve.