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Persian Lamb Stew

A dish that looked so delectable to me was a Persian dish that is quite popular, Lamb Stew. One of my friends is Persian and her family love to make this, often, and I really enjoyed it! I asked how they made it and this is my version of that recipe.

I served it up to my friends this past Sunday after the 49ers vs. Panthers football game! Can I say… WHAT. A. GAME! Kaepernick’s diss to Cam Newton was the best part!

Persian Lamb Stew

Servings: 8 servings

Total Time: 2 hours 45 minutes – 3 hours

Ingredients:

1 Tbsp Tumeric

2 tsp Black Pepper

1 Tbsp Salt

1 1/2 tsp Crushed Red Pepper Flakes

1 tsp Garlic Powder

1/4 Olive Oil

2 Onions (medium, minced)

3 lbs. Lamb (meat cut into chunks, on bone is okay)

4 Tbsp Tomato Paste

Handful Cilantro (break apart)

1 Tbsp Butter

Directions:

In a small bowl mix together the turmeric, black pepper, salt, red pepper, and garlic powder and set aside.

In a large pot, heat oil on medium heat but do not let it get smoky. Saute the onions until they are golden brown (about ten minutes). (You could add some fresh garlic here if you want, but its not necessary)

Add the lamb to the pot and then sprinkle the seasoning evenly over. Saute the meat for a bit until each side is brown (about 5 minutes) NOT cooking all the way through.

Add 4 cups of water (warm preferably) to the pot and cover. Bring it to a boil and then lower the heat down to medium low heat for 2 hours. (possibly less – check lamb and make sure its almost fully cooked through and not dry)

Once the 2 hours are up, add the tomato paste and stir in spoon by spoon. Stir until everything is dissolved and simmer another 20 until meat is tender and sauce is thickened. Taste and adjust seasoning as needed.

Take the handful of cilantro and butter and add it to the pot now leaving some cilantro for garnishing. Serve hot!

 

Persian Lamb Stew
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Stews
Serves: 8
Ingredients:
  • 1 Tbsp Tumeric
  • 2 tsp Black Pepper
  • 1 Tbsp Salt
  • 1½ tsp Crushed Red Pepper Flakes
  • 1 tsp Garlic Powder
  • ¼ Olive Oil
  • 2 Onions (medium, minced)
  • 3 lbs. Lamb (meat cut into chunks, on bone is okay)
  • 4 Tbsp Tomato Paste
  • Handful Cilantro (break apart)
  • 1 Tbsp Butter
Directions:
  1. In a small bowl mix together the turmeric, black pepper, salt, red pepper, and garlic powder and set aside.
  2. In a large pot, heat oil on medium heat but do not let it get smoky. Saute the onions until they are golden brown (about ten minutes). (You could add some fresh garlic here if you want, but its not necessary)
  3. Add the lamb to the pot and then sprinkle the seasoning evenly over. Saute the meat for a bit until each side is brown (about 5 minutes) NOT cooking all the way through.
  4. Add 4 cups of water (warm preferably) to the pot and cover. Bring it to a boil and then lower the heat down to medium low heat for 2 hours. (possibly less - check lamb and make sure its almost fully cooked through and not dry)
  5. Once the 2 hours are up, add the tomato paste and stir in spoon by spoon. Stir until everything is dissolved and simmer another 20 until meat is tender and sauce is thickened. Taste and adjust seasoning as needed.
  6. Take the handful of cilantro and butter and add it to the pot now leaving some cilantro for garnishing. Serve hot!

2 thoughts on “Persian Lamb Stew

  1. Omg this was so bomb. The meat was so tender I was dazed! If you don’t do lamb right it can get super tough and annoying to eat. This was on point!

  2. OMG the lamb stew was to die for! So tender and flavorful with each bite I just want to POUR IT IN MY MOUTH! Def one of my favorites, keep up the good work Shruti!!

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