Name: Persian Lamb Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 6
Ingredients: 2 pounds lamb shoulder, cut into 1.5-inch cubes; 3 tablespoons vegetable oil; 2 large onions, finely diced; 4 cloves garlic, minced; 1 tablespoon ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water; 1/2 cup dried apricots, chopped; 1/2 cup dried prunes, pitted and halved; 1/3 cup dried barberries or cranberries; 1 cup fresh herb mixture (parsley, cilantro, and mint), chopped; 2 cups beef or lamb stock; 1 tablespoon tomato paste; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper to taste

Instructions

Prepare the lamb

Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate.
Sauté the aromatics

In the same pot, add the remaining tablespoon of oil. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the garlic, turmeric, and cinnamon, and cook for another minute until fragrant.
Build the stew base

Return the lamb to the pot. Add the tomato paste and stir to coat the meat. Pour in the stock and saffron water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
Add dried fruits

After the lamb has cooked for an hour, add the dried apricots, prunes, and barberries or cranberries to the pot. Continue to simmer, covered, for another hour until the lamb is very tender and the sauce has thickened.
Incorporate fresh herbs

When the lamb is tender, stir in the fresh herb mixture and lemon juice. Simmer uncovered for an additional 15 minutes. Taste and adjust seasoning with salt and pepper as needed.
Rest and serve

Remove from heat and let the stew rest for about 15 minutes before serving, allowing the flavors to meld. Serve hot with Persian steamed rice (chelo) or flatbread.

Persian Lamb Stew

Ingredients

Instructions

Nutritional Information