Peel and wash the onion, then cut it into wedges. Choose a pan and pour oil into it, heat the pan and let the oil get hot. Fry the sliced onions and let the color turn golden.
When the onions are golden, add the lamb. Remember to cut the lamb into cubes in relatively small sizes (not too small, as the meat will deform slightly after frying). If you want, add some turmeric and a little pepper to the meat and fry again. Now add some water to the pot and let it cook. Why didn't we add salt at this stage? Because it slows down the cooking process.
Let the meat cook for 1 hour and then add the brewed saffron. Wait another 30 minutes for the cooking process to finish. You should add the plums to the pot now. Remember to soak the plums for half an hour before adding them to the stew. Add salt and sugar.
When the stew is ready, take the carrot and peel it, cut the carrot into wedges. Boil the sliced carrots in boiling water for 15 minutes. Then fry the carrots in a pan for a few minutes. The color of the carrot should not change. At the end, sprinkle a teaspoon of sugar on the fried carrots and remove the pan from the flame.
Peel and wash the potatoes, cut them like other ingredients. Choose another dish, fry the potatoes, when they are fried, add some brewed saffron to it.
If desired, fry 1 tablespoon of tomato paste and add it to the stew pot. When the consistency of the stew looks good, you can remove it from the heat and decorate your stew with the ingredients you have already prepared.
The stew is ready. You can serve it with boiled rice.
Source in Persian : Aloo Khoresh