Khoresh-e Aloo Esfenaj Recipe (Lamb, Prune, and Spinach Stew)

Directions

1. To a big pot over medium-high warmth, add 2 tablespoons of the oil. When it’s scorching and shimmering, add half of the spinach and cook dinner, stirring often, till wilted, about 2 minutes. Season to style with salt. Proceed cooking, stirring often, till many of the liquid has launched, 2–3 minutes extra. Switch to a strainer over the sink to empty. Repeat with 2 tablespoons of the oil and the remaining spinach. When cool sufficient to deal with, squeeze out as a lot of the liquid as attainable, then coarsely chop the spinach. Put aside.

2. Season the lamb with salt and put aside. To the identical pot over medium warmth, add the remaining 2 tablespoons of oil. When it’s scorching and shimmering, add the onions and cook dinner, stirring often, till browned, 9–10 minutes. Add the lamb and cook dinner, stirring sometimes, till calmly browned, about 5 minutes. Add the turmeric and cook dinner, stirring to coat the lamb and onions, till aromatic, about 2 minutes. Add 3 cups of water and produce to a boil. Flip the warmth to medium-low, cowl barely, and simmer, stirring sometimes, till the liquid is lowered by half, about 45 minutes. 
   
    

3. Stir within the prunes and reserved spinach, carry again to a simmer, and proceed cooking, uncovered, till the meat breaks aside simply when pierced with a fork, about half-hour extra. Take away from the warmth and stir within the lemon and orange juices. Season to style with salt and black pepper and serve with basmati rice.