Persian Lamb Stew

Name: Persian Lamb Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Ingredients: 1 tablespoon Turmeric; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon crushed red pepper flakes; 3 tablespoons extra virgin olive oil; 2 medium onions, minced; 3 pounds lamb meat cut into chunks for stewing (leg meat works well, it cooks up very tender); 3 tablespoons tomato paste; 1/4 cup fresh parsley or cilantro, chopped; 4 cups steamed basmati rice for serving

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Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
8 servings
Calories
398 kcal
Course
Main Course
Cuisine
Middle Eastern

Persian Lamb Stew

Iris Warren

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Recipe for a simple Persian Lamb Stew with meat, turmeric, and chili pepper flakes. Slowly cooked, tender stew over basmati rice. Kosher, meat.

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Ingredients

Servings

1 tablespoon Turmeric
1 teaspoon black pepper (or more to taste)
1 teaspoon salt (if salt sensitive, you may want to use less and salt to taste at the end of cooking)
1 teaspoon crushed red pepper flakes (omit if spice sensitive)
3 tablespoons extra virgin olive oil
2 medium onions, minced
3 pounds lamb meat cut into chunks for stewing (leg meat works well, it cooks up very tender)
3 tablespoons tomato paste
1/4 cup fresh parsley or cilantro, chopped
4 cups steamed basmati rice for serving

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Instructions

In a small dish, mix together turmeric, black pepper, salt, and crushed red pepper seasoning.
In a large pot, or large dutch oven, heat olive oil over medium high heat till hot (not smoking). Saute for 10 minutes until onion softens and starts to turn golden brown.Begin browning the lamb. Add the lamb stew meat to the pot. You can use bone-in lamb meat, boneless meat, or a combination of the two. Brown the meat for a few minutes on each side. Drain the fat that collects at the bottom of the pot.
Sprinkle the seasonings evenly across the top of the browned meat.
Cover the meat with 4 cups of water. Bring mixture to a slow boil, then reduce heat to medium low. Simmer on medium low heat for two hours.
Use a large shallow spoon to skim the fat from the surface of the cooking liquid every 30 minutes.
After 2 hours, add tomato paste to the pot and stir slowly until paste dissolves into the broth.Simmer for another 20 minutes uncovered, stirring occasionally, until the meat is nice and tender and the sauce has thickened. Taste and adjust seasoning, adding more salt and.or spice, if desired.
Garnish the stew with fresh parsley or cilantro. Serve lamb and sauce over freshly steamed basmati rice.

Nutrition Information

Show Details

Calories 398kcal (20%) Carbohydrates 27g (9%) Protein 37g (74%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 110mg (37%) Sodium 456mg (19%) Potassium 655mg (19%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 325IU (7%) Vitamin C 6mg (7%) Calcium 38mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 398 kcal

% Daily Value*

Calories	398kcal	20%
Carbohydrates	27g	9%
Protein	37g	74%
Fat	14g	22%
Saturated Fat	4g	20%
Cholesterol	110mg	37%
Sodium	456mg	19%
Potassium	655mg	14%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	325IU	7%
Vitamin C	6mg	7%
Calcium	38mg	4%
Iron	4mg	22%