Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, carrot and prunes stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Stewed prunes are wonderful when served warm, but you can also eat them cold, after being refrigerated overnight (or longer). The advantage of refrigerating them is that it considerably thickens the cooking liquids and makes them more syrupy. As for how long you can keep them.
Carrot and prunes stew is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Carrot and prunes stew is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook carrot and prunes stew using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Carrot and prunes stew:
- Make ready 2 large carrots, spiralized or grated
- Take 1 lamb shank
- Take Handful dried prunes
- Get 2 medium onions, finely sliced
- Prepare 1 lime or lemon juice
- Make ready 1/2 tsp turmeric
- Prepare 2 tbsp Persian saffron water
- Make ready Vegetable oil
Add the carrots and your favorite barbecue sauce, homemade or from a jar. So today we are going to be making carrot stew. As the apricots and prunes in this stew cook, some of them will fall apart and thicken the sauce. Spoon stew over couscous to serve.
Steps to make Carrot and prunes stew:
- Wash carrots before peeling. Then spiralize them. Heat the oil in a saucepan and fry carrots until golden.
- Transfer carrots to a plate and add one of chopped onion to the same pan. Fry until golden brown.
- In a pot with water, add lamb meat, and one of chopped onion. Leave to cook until tender. - - Once meat is cooked, add fried onion, carrots, prunes, turmeric, saffron water, season with salt and pepper, squeeze over the lime juice and add 1 cup boiling water. Gently stir all ingredients.
- Cover the pot with a lid and simmer for 20 minutes.
- Serve with steamed rice.
Add the pork, tomatoes, carrots, garlic, onion, and apricots and toss to combine. Add to carrots prunes and honey, put all until cooked. Note: You can adjust the stew to your taste. Prunes make it sweet; apricots add tartness. If possible, toast and grind your own coriander and cumin seeds for the best flavor.
So that’s going to wrap this up with this exceptional food carrot and prunes stew recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
