Print

Persian Lamb Stew

Persian Lamb Stew
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the comforting embrace of Persian Lamb Stew, a dish that beautifully marries tender lamb shoulder with an aromatic blend of spices and the rich textures of walnuts and cranberries. Enhanced with pomegranate molasses, this stew delivers a delightful balance of sweet and savory flavors, making it perfect for family dinners or special occasions. Its versatility shines as it pairs wonderfully with fluffy basmati rice or warm flatbreads, ensuring every bite is a taste of Persian tradition. Easy to prepare, this hearty meal is sure to become a favorite in your home.

Ingredients

Scale
  • 900 g diced lamb shoulder
  • 130 g walnuts
  • 2 onions
  • 3 garlic cloves
  • 500 ml chicken stock
  • 90 g dried cranberries
  • 3 tbsp pomegranate molasses
  • 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
  • 450 g basmati rice
  • 5 cardamom pods
  • 1 bay leaf
  • ½ cinnamon stick
  • ½ tsp ground turmeric
  • ¼ tsp salt
  • 950 ml hot vegetable stock

Instructions

  1. Grind walnuts into a fine meal.
  2. Heat olive oil in a heavy-bottomed pot; sauté diced onions until translucent, then add minced garlic and cook until fragrant.
  3. Stir in ground spices and toast briefly.
  4. Add diced lamb, browning on all sides to enhance flavor.
  5. Mix in cranberries, pomegranate molasses, honey, chicken stock, ground walnuts, and salt; stir well.
  6. Bring to a gentle boil, reduce heat to low, cover, and simmer for 90 minutes until lamb is tender.
  7. Serve over basmati rice garnished with parsley and mint.

Nutrition

Find it online: https://cookingwithmia.com/persian-lamb-stew/

save me