Persian Lamb Stew Recipe
When I first made this Persian lamb stew, I couldn’t believe how flavorful it turned out! Each bite was an explosion of warm spices, rich lamb, and the sweetness of pomegranate molasses. The ground walnuts added a velvety texture I wasn’t expecting, making the dish feel both indulgent and comforting.
Ingredients
- 1.5 lbs 700g lamb shoulder, cubed
- 3 large onions chopped
- 4 cloves garlic minced
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 2 strands saffron dissolved in 2 tbsp hot water
- 2 large potatoes diced
- 3 medium tomatoes peeled and chopped
- 1 cup cooked chickpeas
- 2 dried limes pierced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs like parsley or cilantro, for garnish
Instructions
- Start by seasoning the lamb cubes with salt, pepper, and turmeric. Add a splash of lemon juice for extra tenderness and flavor. Allow it to marinate for at least an hour.
- Heat olive oil in a large casserole dish or Dutch oven. Add the onions and sauté until golden brown, about 10-15 minutes. Stir in the minced garlic and continue cooking for another 2 minutes, ensuring the aromatics don’t burn.
- Sprinkle the cumin, cinnamon, and saffron water over the sautéed aromatics. Stir well to allow the spices to bloom, creating a fragrant base for the stew.
- Add the marinated lamb pieces to the pot. Cook on medium-high heat until the lamb is browned on all sides. Stir occasionally to ensure even cooking.
- Next, add the diced tomatoes, potatoes, and cooked chickpeas to the pot. Toss in the pierced dried limes for their unique tangy flavor. Pour in enough water to just cover the ingredients. Bring everything to a boil, then reduce to a low simmer.
- Cover the pot with a lid and simmer for about 1.5 to 2 hours, stirring occasionally. This slow cooking process ensures the lamb becomes tender and the flavors meld beautifully. Adjust the salt and pepper seasoning as needed.
- Once the lamb is fork-tender and the stew’s consistency is rich, remove from the heat. Garnish with fresh parsley or cilantro before serving. Enjoy with basmati rice or flatbread for a complete meal!
Notes
- Toast, Toast, Toast: Toasting the walnuts is a non-negotiable step. It brings out their earthy flavor and elevates the entire stew.
- Cut Evenly: Dice your lamb into similar-sized chunks for even cooking.
- Low and Slow: The longer you simmer, the better the flavors harmonize. Slow and steady wins the flavor race!
- Don’t Skip the Garnishes: Pomegranate seeds and fresh herbs add freshness and a pop of color to the rich stew.