Persian Lamb Stew

Name: Persian Lamb Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving
Ingredients: 130 g (1 cup) walnuts; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 onions; 3 garlic cloves; ½ tsp ground cinnamon; ½ tsp ground cumin; ½ tsp ground turmeric; ¼ tsp ground nutmeg; 1 cinnamon stick; small piece orange peel; 900 g (2 pounds) diced lamb shoulder; 90 g (¾ cup) dried cranberries; 3 tbsp pomegranate molasses; 2 tbsp honey; 500 ml (2 cups) chicken stock; 1 tbsp Chopped parsley to garnish; 1 tbsp chopped mint to garnish; 1 tbsp unsalted butter; 450 g (2 cups) basmati rice; 5 cardamom pods; 1 bay leaf; ½ cinnamon stick; ½ tsp ground turmeric; ¼ tsp salt; 950 ml (4 cups) hot vegetable stock

User Reviews

4.7

57 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6
Calories
1565 kcal
Course
Main Course
Cuisine
Persian

Persian Lamb Stew

Shawn Wheeler

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This Welsh lamb stew recipe is packed with so much flavour! Melt in the mouth cubes of lamb simmered with fragrant spices, ground walnuts and pomegranate molasses – my take on Persian Lamb Stew. Easy to make on the hob, Instant Pot or slow cooker.

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Ingredients

Servings

For the stew

130 g (1 cup) walnuts
2 tbsp olive oil
1 tbsp unsalted butter
2 onions , finely diced
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 orange peel
900 g (2 pounds) diced lamb shoulder , fat trimmed
90 g (¾ cup) dried cranberries
3 tbsp pomegranate molasses
2 tbsp honey
500 ml (2 cups) chicken stock or broth
1 tbsp Chopped parsley to garnish
1 tbsp chopped mint to garnish

For the rice

1 tbsp unsalted butter
450 g (2 cups) basmati rice
5 cardamom pods
1 bay leaf
½ cinnamon stick
½ tsp ground turmeric
¼ tsp salt
950 ml (4 cups) hot vegetable stock or water

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Instructions

Lamb stew on the hob

Toast your walnuts for maximum flavor… You can do this in the same casserole dish you make the stew in or in the oven. Either way watch them like a hawk lest they burn. Once the walnuts start toasting transfer them to a mini chopper and grind to a fine powder.
Heat olive oil and butter in your casserole until butter starts foaming. Add the onions, cover the pot and cook over very low heat for 20 minutes, stirring occasionally. Don’t let them color or catch.
Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick and orange peel, cooking for a minute or two.
Add the lamb, stirring to coat in the aromatic spices. If the pan gets dry, add a little of the stock and scrape any browned bits in the pan.
Drizzle in the pomegranate molasses and honey. Add the dried cranberries, stirring to combine. Pour in the stock and bring to a simmer.
Add the ground walnuts, stir to combine then cover the pot and cook on very low heat for about an hour. Open the casserole and give the stew a good stir every 20 minutes or so to make sure the walnuts are not sticking. By the the of your cooking time most of the liquid will have cooked down and the stew will be thick and glossy brown.
Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Garnish with chopped parsley and mint. Scatter jewel-like pomegranate seeds over the stew and serve.

Instant Pot lamb Stew

Select ‘Sauté’ and toast the walnuts for a few minutes, stirring. Use a slotted spoon to remove the walnuts and then grind them to a fine powder.
Add the butter and oil and heat until butter starts foaming. Cancel Sauté then adjust to lowest heat setting. Cook the onions until very soft, 15-20 minutes, stirring often so they don’t stick.
Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick and orange peel.
Add the lamb, stirring to coat in the aromatic spices. If the pan gets dry, add a little of the stock and scrape any browned bits.
Add the pomegranate molasses, honey, dried cranberries and chicken stock. Stir in the ground walnuts.
Cover and set vent to sealing. Cook on high pressure for 35 minutes and allow for 10 minute natural release before manually releasing the steam.
Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Serve garnished with chopped parsley, mint and pomegranate seeds.

Slow Cooker Lamb Stew

Follow steps 1-6 of the hob method then transfer everything to your slow cooker. Cook on LOW for 8 hours or on HIGH for 6. Avoid opening the cooker to check on the stew!

Golden Rice

Heat a tablespoon of butter in a lidded pot. If making golden rice then stir in the ground turmeric, cardamom pods, cinnamon stick, salt and a bay leaf. Stir to allow the spices to infuse the butter.
Add the rice (no need to rinse) to the pot and stir to coat in the fragrant butter.
Add hot vegetable stock (or water) it should start simmering straight away. Stir once then cover the pot tightly and reduce heat to lowest setting. Leave to cook for 10 minutes without opening the pot.
Remove the lid and check the rice - almost all of the liquid should have been absorbed. Stir once with a gentle folding action.
Take the pot off the heat, cover with the lid and leave for another ten minutes for soft fluffy rice. Remove and discard the cinnamon stick, bay leaf, cardamom pods. Season to taste and serve.

Notes

Lamb Stew Tips and FAQS
Can I make this recipe without the walnuts? For an authentic Persian stew the walnuts are a must. But I would hate for you to lose out on this tasty recipe if you are allergic or dislike walnuts. Simply leave them out and consider adding one can of chickpeas, rinsed and drained instead.
How long will this recipe keep? You can store in the fridge for up to three days. Don’t add any garnishes if you intend to store, add them when serving.
Can I freeze this stew? It freezes beautifully! Leave out any garnishes then freeze in portions once it has cooled down completely. Defrost in the fridge overnight or using a microwave. You might need to add a little water when reheating as the stew will be quite thick. Always make sure that food is piping hot all the way through before serving.
Can I make this recipe without the walnuts? For an authentic Persian stew the walnuts are a must. But I would hate for you to lose out on this tasty recipe if you are allergic or dislike walnuts. Simply leave them out and consider adding one can of chickpeas, rinsed and drained instead.
How long will this recipe keep? You can store in the fridge for up to three days. Don’t add any garnishes if you intend to store, add them when serving.
Can I freeze this stew? It freezes beautifully! Leave out any garnishes then freeze in portions once it has cooled down completely. Defrost in the fridge overnight or using a microwave. You might need to add a little water when reheating as the stew will be quite thick. Always make sure that food is piping hot all the way through before serving.

Nutrition Information

Show Details

Calories 1565kcal (78%) Carbohydrates 140g (47%) Protein 61g (122%) Fat 82g (126%) Saturated Fat 10g (50%) Cholesterol 118mg (39%) Sodium 47021mg (1959%) Potassium 931mg (27%) Fiber 7g (28%) Sugar 48g (96%) Vitamin A 173IU (3%) Vitamin C 5mg (6%) Calcium 229mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1565 kcal

% Daily Value*

Calories	1565kcal	78%
Carbohydrates	140g	47%
Protein	61g	122%
Fat	82g	126%
Saturated Fat	10g	50%
Cholesterol	118mg	39%
Sodium	47021mg	1959%
Potassium	931mg	20%
Fiber	7g	28%
Sugar	48g	96%
Vitamin A	173IU	3%
Vitamin C	5mg	6%
Calcium	229mg	23%
Iron	5mg	28%