Description
Persian Lamb Stew is a culinary masterpiece that brings the vibrant and aromatic flavors of Persian cuisine right to your dinner table. This dish features succulent lamb shoulder, slow-cooked to perfection with a blend of fragrant spices, ground walnuts, and sweet pomegranate molasses. Each bite offers a delightful balance of savory and slightly sweet flavors, making it an ideal centerpiece for family gatherings or special occasions. Served over fluffy basmati rice and garnished with fresh herbs, this hearty stew promises to impress both family and guests alike.
Ingredients
Scale
- 900 g diced lamb shoulder
- 130 g walnuts
- 2 onions (finely diced)
- 3 garlic cloves (minced)
- 90 g dried cranberries
- 3 tbsp pomegranate molasses
- 500 ml chicken stock
- 450 g basmati rice
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 cinnamon stick
- Small piece orange peel
- 2 tbsp honey
- 1 tbsp chopped parsley to garnish
- 1 tbsp chopped mint to garnish
- 5 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- ½ tsp ground turmeric
- ¼ tsp salt
- 950 ml hot vegetable stock or water
Instructions
- Start by grinding the walnuts in a food processor until they reach a fine consistency. Set aside.
- In a heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onions and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground spices—cinnamon, cumin, turmeric, and nutmeg—along with the cinnamon stick and orange peel. Stir well to combine all ingredients for about one minute to release their flavors.
- Increase the heat slightly, then add the diced lamb shoulder. Brown the meat on all sides for about 5-7 minutes.
- Stir in the dried cranberries, pomegranate molasses, honey, and chicken stock. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and let it simmer for about 90 minutes until the lamb is tender. You may also use an Instant Pot or slow cooker following their respective instructions for stews.
- While the stew simmers, prepare the basmati rice. In another pot, melt unsalted butter over medium heat. Add rice along with cardamom pods, bay leaf, cinnamon stick, turmeric, salt, and hot vegetable stock or water. Bring to a boil then reduce heat to low and cover. Cook for about 15 minutes until rice is fluffy.
- Once everything is cooked through, serve the Persian Lamb Stew over basmati rice. Garnish with chopped parsley and mint before enjoying!
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 12g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg