Summary

Ingredients

• 500 g lamb (oulash) with a few bones if possible
• 1 onion (s), chopped
• 300 g tomato (s), peeled, pitted, chopped
• 0.5 tablespoon ½ tomato paste
• teaspoon ⅛ saffron threads, crushed in a mortar and dissolved in hot water
• 0.5 teaspoon ½ curry powder (exceptionally, otherwise it is not used in classic Iranian recipes)
• 0.5 teaspoon ½ turmeric, ground
• 0.5 teaspoon ½ paprika powder, noble sweet
• 100 g plum (s), dried
• 100 g apricot (s), dried
• 50 g almond (s), diced
• 50 g pine nuts
• 1 tablespoon butter
• salt
• sugar
• Lemon juice
• oil

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Instructions

1. Fry the meat in hot oil in several portions, roast the onions. Add meat again. Add tomatoes, tomato paste and spices, sweat briefly and add 2 cups of water. Let simmer for about 1.5 hours, add apricots and plums, simmer for another 30 minutes. Season to taste with a little sugar, salt and lemon juice. Toast the almonds and pine nuts with 1 pinch of sugar and salt in butter until golden brown, pour over the dish before serving.
2. Serve with rice.