Name: Persian Lamb Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Persian
Ingredients: 900 g diced lamb shoulder; 2 onions, finely diced; 130 g walnuts; 500 ml chicken stock; 3 tbsp pomegranate molasses; 90 g dried cranberries; 2 tbsp olive oil; 1 tbsp unsalted butter; 3 garlic cloves, minced; ½ tsp ground cinnamon; ½ tsp ground cumin; ½ tsp ground turmeric; ¼ tsp ground nutmeg; 1 cinnamon stick; Small piece of orange peel; 2 tbsp honey; 1 tbsp chopped parsley to garnish; 1 tbsp chopped mint to garnish; 1 tbsp unsalted butter (for rice); 450 g basmati rice; 5 cardamom pods; 1 bay leaf; ½ cinnamon stick (for rice); ½ tsp ground turmeric (for rice); ¼ tsp salt; 950 ml hot vegetable stock (or water)

Persian Lamb Stew

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Persian Lamb Stew is a tantalizing dish that effortlessly blends the rich flavors of tender lamb, aromatic spices, and unique ingredients like pomegranate molasses and walnuts. This heartwarming stew celebrates the essence of Persian cuisine, making it an ideal choice for family gatherings or special occasions. With its comforting texture and vibrant taste, Persian Lamb Stew promises to be a delightful addition to your dinner table. Whether served over fluffy basmati rice or with warm flatbread, this dish is sure to impress both family and guests alike. Experience a culinary journey into Iranian flavors right in your home with this easy-to-follow recipe.

Author: Emma
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1 hour 45 minutes
Yield: Serves approximately 6 people 1x
Category: Main
Method: Slow Cooking
Cuisine: Persian

Ingredients

Scale

900 g diced lamb shoulder
2 onions, finely diced
130 g walnuts
500 ml chicken stock
3 tbsp pomegranate molasses
90 g dried cranberries
2 tbsp olive oil
1 tbsp unsalted butter
3 garlic cloves, minced
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground turmeric
¼ tsp ground nutmeg
1 cinnamon stick
Small piece of orange peel
2 tbsp honey
1 tbsp chopped parsley to garnish
1 tbsp chopped mint to garnish
1 tbsp unsalted butter (for rice)
450 g basmati rice
5 cardamom pods
1 bay leaf
½ cinnamon stick (for rice)
½ tsp ground turmeric (for rice)
¼ tsp salt
950 ml hot vegetable stock (or water)

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Instructions

Gather and measure all ingredients.
Toast walnuts in a heavy-bottomed pot over medium heat until fragrant (about 5 minutes). Set aside.
In the same pot, heat olive oil and butter. Sauté onions until translucent; add minced garlic and cook for another minute.
Stir in spices (cinnamon, cumin, turmeric, nutmeg) and cook for 2 minutes until fragrant.
Add diced lamb shoulder to the pot and brown on all sides (8-10 minutes).
Return toasted walnuts to the pot along with cranberries, pomegranate molasses, honey, and chicken stock. Stir well.
Bring to a gentle boil; reduce heat to low and cover. Simmer for about 90 minutes until lamb is tender.
Serve warm over basmati rice garnished with chopped parsley and mint.

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 460
Sugar: 12g
Sodium: 620mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 25g
Cholesterol: 85mg

Find it online: https://quickwithemma.com/persian-lamb-stew/