Heavenly Persian Lamb Stew: A Flavorful Delight You Can’t Resist!

Persian Lamb Stew – Indulge in the rich and aromatic world of Persian cuisine with our irresistible recipe for Persian Lamb Stew. This exquisite dish combines tender diced lamb shoulder with a medley of fragrant spices, dried cranberries, and the delightful tang of pomegranate molasses. With a thick, glossy brown sauce and a touch of sweetness, this stew will transport your taste buds to the colorful streets of Iran. Get ready to embark on a culinary adventure that will leave you craving for more!

Exciting Story: Picture this: a cozy evening with your loved ones, the tantalizing aroma of Persian Lamb Stew filling the air, and the anticipation of a truly magical dining experience. This recipe has become a staple in our household, loved and cherished by my husband and our little family. The first time I made this stew, it was an instant hit, and it has since become our go-to comfort food for special occasions or whenever we crave a taste of luxury at home. The combination of flavors, the tender lamb, and the heartwarming memories created around this dish have made it an integral part of our culinary journey.

Why This Persian Lamb Stew Will Steal Your Heart?

• A Perfect Harmony of Flavors: The blend of cinnamon, cumin, turmeric, and nutmeg infuses the stew with a symphony of warm and aromatic notes, taking your taste buds on a delightful journey.
• Succulent and Tender Lamb: Diced lamb shoulder, carefully trimmed of excess fat, becomes melt-in-your-mouth tender as it simmers in the aromatic spices and savory broth.
• Tangy Twist: The addition of dried cranberries and pomegranate molasses adds a delightful sweet and tangy dimension to the stew, elevating it to new heights of flavor.
• Rich and Nutty Walnut Base: Ground walnuts lend a luscious, creamy texture to the stew, creating a luxurious mouthfeel that will leave you craving more.
• Vibrant Garnishes: A sprinkle of fresh parsley, mint, and jewel-like pomegranate seeds on top adds a burst of freshness and visual appeal, making this dish truly captivating.

Ingredients:

For the stew:

• 1 cup (130 g) walnuts, toasted and ground to a fine powder
• 2 tbsp. olive oil
• 1 tbsp. unsalted butter
• 2 onions, finely diced
• 3 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground nutmeg
• 1 cinnamon stick
• Small piece of orange peel
• 2 pounds (900 g) diced lamb shoulder, trimmed of excess fat
• 3/4 cup (90 g) dried cranberries
• 3 tbsp. pomegranate molasses
• 2 tbsp. honey
• 2 cups (500 ml) hot chicken stock (broth) made from a cube
• 1 tbsp. chopped parsley, for garnish
• 1 tbsp. chopped mint, for garnish

For the rice:

• 1 tbsp. unsalted butter
• 2 cups (450 g) basmati rice
• 4 cups (950 ml) hot vegetable stock or water
• 1/2 tsp ground turmeric
• 1/4 tsp salt

Directions:

Toast the walnuts in a dry casserole dish until they start to color. Transfer them to a mini chopper and grind into a fine powder.

Heat olive oil and butter in the same casserole dish until the butter foams. Add the onions and cook over low heat for 20 minutes, stirring occasionally, until soft and translucent.

Stir in the minced garlic, ground cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick, and orange peel, and cook for a minute or two.

Add the diced lamb shoulder to the pot, stirring to coat it in the aromatic spices. If the pan gets dry, add a little chicken stock and scrape any browned bits.

Drizzle in the pomegranate molasses and honey, then add the dried cranberries and stir to combine.

Pour in the hot chicken stock, bring to a simmer, and add the ground walnuts. Cover the pot and cook on low heat for about an hour, stirring occasionally.

Remove the cinnamon stick and orange peel. Season with salt and pepper to taste. Garnish with chopped parsley and mint. Serve hot with golden rice.

Notes:

• You can substitute dried cherries or raisins for dried cranberries.
• For a vegetarian version, replace the diced lamb shoulder with diced vegetables like carrots, potatoes, and butternut squash. Adjust the cooking time accordingly.
• If you prefer a thicker stew, you can cook it for a longer time to reduce the liquid further.
• Don’t forget to remove and discard the cinnamon stick and orange peel before serving.

In conclusion, Persian Lamb Stew is a culinary masterpiece that combines tender lamb, aromatic spices, and a tantalizing blend of flavors. This dish is a true celebration of Persian cuisine, with its rich history and vibrant ingredients. From the moment you take your first bite, you’ll be transported to a world of warmth and comfort.

Whether you choose to prepare this stew on the hob, in the Instant Pot, or in the slow cooker, the result will always be a delicious, hearty meal that will leave you wanting more. The marriage of tender lamb, fragrant spices, and the sweet tang of pomegranate molasses creates a symphony of flavors that will delight your senses.

As you gather around the table with your loved ones, sharing stories and savoring each mouthful, you’ll create memories that will last a lifetime. Persian Lamb Stew has the power to bring people together, to nourish both the body and the soul.

So why not embark on this culinary adventure? Allow yourself to be captivated by the enticing aromas, the rich textures, and the unforgettable taste of Persian Lamb Stew. Let this recipe become a cherished part of your family’s traditions and a delightful addition to your culinary repertoire.

Indulge in the magic of Persian cuisine, and let the flavors of this stew transport you to a world of culinary delight. Your taste buds will thank you, and your loved ones will be begging for seconds. So go ahead, embrace the beauty of Persian Lamb Stew and create a dining experience that will be cherished for years to come. Bon appétit!

FAQ

Can I use a different type of meat instead of lamb?

Yes! While lamb is traditional for this recipe, you can substitute it with beef or chicken if you prefer. Adjust the cooking time accordingly to ensure the meat is tender.

What can I serve with Persian Lamb Stew?

This stew pairs beautifully with golden rice, which is included in this recipe. You can also serve it with warm flatbread or naan to soak up the flavorful sauce.

Can I make this stew in advance?

Absolutely! In fact, the flavors tend to develop and deepen if the stew is made a day in advance. Simply reheat gently on the stovetop or in the microwave before serving.

Can I freeze the leftovers?

Yes, you can freeze the stew in airtight containers for up to three months. Thaw it overnight in the refrigerator before reheating.

Persian Lamb Stew

Sacrlett

This exquisite dish combines tender diced lamb shoulder with a medley of fragrant spices, dried cranberries, and the delightful tang of pomegranate molasses. With a thick, glossy brown sauce and a touch of sweetness, this stew will transport your taste buds to the colorful streets of Iran.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Persian

Servings 6

Ingredients

  

For the stew:

• 1 cup 130 g walnuts, toasted and ground to a fine powder
• 2 tbsp. olive oil
• 1 tbsp. unsalted butter
• 2 onions finely diced
• 3 garlic cloves minced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground nutmeg
• 1 cinnamon stick
• Small piece of orange peel
• 2 pounds 900 g diced lamb shoulder, trimmed of excess fat
• 3/4 cup 90 g dried cranberries
• 3 tbsp. pomegranate molasses
• 2 tbsp. honey
• 2 cups 500 ml hot chicken stock (broth) made from a cube
• 1 tbsp. chopped parsley for garnish
• 1 tbsp. chopped mint for garnish

For the rice:

• 1 tbsp. unsalted butter
• 2 cups 450 g basmati rice
• 4 cups 950 ml hot vegetable stock or water
• 1/2 tsp ground turmeric
• 1/4 tsp salt

Instructions

 

• Toast the walnuts in a dry casserole dish until they start to color. Transfer them to a mini chopper and grind into a fine powder.
• Heat olive oil and butter in the same casserole dish until the butter foams. Add the onions and cook over low heat for 20 minutes, stirring occasionally, until soft and translucent.
• Stir in the minced garlic, ground cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick, and orange peel, and cook for a minute or two.
• Add the diced lamb shoulder to the pot, stirring to coat it in the aromatic spices. If the pan gets dry, add a little chicken stock and scrape any browned bits.
• Drizzle in the pomegranate molasses and honey, then add the dried cranberries and stir to combine.
• Pour in the hot chicken stock, bring to a simmer, and add the ground walnuts. Cover the pot and cook on low heat for about an hour, stirring occasionally.
• Remove the cinnamon stick and orange peel. Season with salt and pepper to taste. Garnish with chopped parsley and mint. Serve hot with golden rice.

Notes

You can substitute dried cherries or raisins for dried cranberries.

For a vegetarian version, replace the diced lamb shoulder with diced vegetables like carrots, potatoes, and butternut squash. Adjust the cooking time accordingly.

If you prefer a thicker stew, you can cook it for a longer time to reduce the liquid further.

Don't forget to remove and discard the cinnamon stick and orange peel before serving.

Keyword Persian Lamb Stew