Almond Stew
Almond Stew made with beef, slivered almonds, dried apricots, and lots of tasty spices like saffron and cardamom. Hearty, rich in flavor and perfect to serve with rice for lunch or dinner!
If you love this easy beef stew you should try these: Persian Rhubarb Stew and Ground Beef Stew.
Yield: Serves 4
- 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
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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@Nancy, Thanks for your comment! Yes you can put this stew in the freezer and no need to keep the almonds separately. But if you’d like, you can sprinkle with almond on top after defrosting the stew. I hope you like it :)
This recipe looks SOOO delicious! I can’t wait to go to the store to buy the lamb. Question: I cook for my adult children and stock their freezers with heat and eat meals. Does this freeze well? And if freezing, should I package the almonds separately so the kids can put them in when the heat it? Or will almonds cooked this way be ok to freeze? Thanks for all of your great recipes!!