Title: Khoresht Nano, Jafaree, Aloo Bukhara (Lamb St
Categories: Stew Lamb Israel Jewish Persian
Yield: 1 Servings

3	tb	Corn oil
1/4	ts	Ground turmeric
2	md	(1 cup) onions, chopped
1	lb	Boneless lamb, cut into 2-in cubes
1		Bunch, small (1 cup) fresh chives, chopped
1/4	c	Fresh mint leaves, chopped
1		Bunch, large (2 c) flat leaf Italian parsley, chopped
1	ts	Salt
1/8	ts	Pepper
2	c	Water
1	c	Prunes, soaked IN
1	c	Water, for 1 hr

KHORESHT NANO, JAFAREE, ALOO BUKHARA (Lamb Stew with Mint, Parsley, and Prunes)

Certain culinary rules are to be followed in this aromatic stew. One is that chopped herbs are very lightly fried before any liquid is added. This intensifies their flavor & reduces bulk. The fruit provides another texture to mixture & stew is a perfect blend of flavors w/no one flavoring too sharp or sweet.

1. Put oil, turmeric, & onions in a pan large enough to hold everything & stir-fry over moderate heat for 3 mins to brown the onions lightly. Add lamb & fry for 1 min. Add chives, mint, parsley, salt, & pepper & stir-fry for 2 mins. 2. Pour in water, bring to a boil, cover pan, & cook over low heat for 1/2 hr. Add prunes & soaking liquid & continue to cook until meat is tender, abt 1/2 hr more. There will be a generous amount of herb sauce. Serve warm. Serves 4 to 6 w/other dishes especially Chelo (white rice) w/tadiq (see PERSIAN.049) & table pickles.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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