Persian Lamb Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Persian Lamb Stew
Description
Persian Lamb Stew highlights succulent lamb pieces cooked with turmeric, black pepper, and red pepper flakes, creating a spiced yet approachable flavor. Onions are softened and browned to bring sweetness and depth, then combined with browned lamb and spices. Water is added to create a slow-cooking broth, simmered over two hours to achieve tender, flavorful meat. The addition of tomato paste towards the end enriches the stew's body and enhances its savory character.
The stew is designed to be served alongside steamed basmati rice, balancing the rich meat with fragrant grains. It can make a satisfying main meal especially when looking for a slow-cooked dish with layered spices. The use of fresh herbs like parsley or cilantro adds a fresh contrast when sprinkled on top.
Skimming fat throughout the cooking keeps the stew from becoming greasy while maintaining flavor. Adjusting salt to taste after cooking allows control over seasoning, especially for those sensitive to sodium. The recipe is straightforward but benefits from patience during simmering to reach optimal lamb tenderness.
Ingredients
- 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 red pepper flakes omit if spice sensitive, crushed
- 3 tablespoons extra virgin olive oil
- 2 onion medium, minced
- 3 pounds lamb meat cut into chunks for stewing (leg meat works well, very tender
- 3 tablespoons tomato paste
- 1/4 cup parsley or cilantro, fresh, chopped
- 4 cups basmati rice steamed, for serving
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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