Saed News: Today, we intend to teach you a seasonal stew suitable for the spring season, which has a cool nature. Green Almond Stew; it is relatively sour, and its aroma is delightful due to aromatic herbs such as mint and parsley.
According to Saed News Culinary Service, Green Almond Stew is usually made with red meat, especially lamb, but it can also be prepared with white meat or even without meat, making it suitable for vegetarian diets.
Ingredients:
2 onions
500g beef or lamb
450g parsley
300g mint
1.2 teaspoons black pepper
1.2 cups vegetable oil
300g green almonds
1 teaspoon salt
1.3 cups sour grape juice (abghoreh)
1.2 teaspoons turmeric
Preparation:
First, chop the onions into small pieces and sauté them with oil. Cut the meat into large pieces and sauté with the onions.
Add the turmeric and black pepper to the meat and onions, then sauté them. Add about 4 cups of hot water to cover the meat. Lower the heat and let it cook for about 2 hours.
Finely chop the mint and parsley, and sauté them in a pan with oil over high heat. Be sure to add oil right from the start so that the herbs don’t release water and become boiled. Also, don’t stir the herbs too much at first so the heat is evenly distributed and the herbs don’t lose their texture. Once they are sautéed, add black pepper and turmeric, and after a bit of stir-frying, add the green almonds and sauté for another 3 minutes. Be careful not to overcook the herbs; they should retain some of their green color.
Add the green almonds and sautéed herbs to the partially cooked meat and let it cook gently. Add salt at this stage. It will take about an hour for the green almond stew to be ready.
Finally, add some sour grape juice (abghoreh) and let it simmer for another half hour. The stew is now ready to serve. Enjoy!"
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