Sliced almond Stew

Sliced Almond Stew belongs to the Kermanshahi.
It's an authentic and formal dish. Applying the high-quality ingredients is the first condition to make it delicious.
Ingredients,
Sheep meat, chopped, 1 kg
Sliced Almond, 300 grams
Tomato puree, 4 tbsp
Wild black barberry, 4 tbsp
Dried Limes, 5 to 6 nos
Onions, 2 nos
Salt, pepper and turmeric, as required
Watered saffron, 2 tbsp
Lime or sour orange juice, 2 tbsp
Procedure
Dice onions and fry in oil. Then add small cubed pieces of meat and sauté till its water evaporates.
Sprinkle in pepper an turmeric and add tomato puree. Sauté for a short time till its raw taste is removed. Add in sliced almond, soaked in water for 2 hours, to the content and pour 3 glasses of water. Allow the meat to cook well.
After 45 minutes, make holes in dried limes with a fork and add them along with lime juice to the stew. After 20 minutes, sprinkle salt and add in saffron as well as black barberry, fried in a little oil. Give the stew 10 more minutes to cook well.
The Stew should thoroughly contain a little water. So give it enough time to dry fairly and gets covered with oil to make it more delicious.
Cooking points,
Wild black barberry grows in the western mountains of Iran. It includes nutritional values like usual barberry but its taste is a little different.
The wild barberry is less sour. In addition to the western areas, you can get it from spidery stores. To make the dish you should only apply wild black barberry.
The Stew should contain large amount of meat and sliced almonds.
Add the barberry at the end of cooking to avoid the stew becoming black in color.
Serve the stew with high-quality rice and pure animal fat of Kermanshah.