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Persian Lamb Stew Recipe
Ash Tyrrell

Persian Lamb Stew Recipe

When I made this Persian lamb stew for the first time, I wasn’t expecting it to taste so magical. The lamb was melt-in-your-mouth tender, and the way the spices and pomegranate molasses blended—wow!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs lamb shoulder cubed – this cut has just the right amount of fat for tender, flavorful stew
  • 3 large onions chopped – they form the rich, sweet base of the stew
  • 4 cloves garlic minced – fresh garlic makes a huge difference in depth
  • 1/2 tsp turmeric – adds color and subtle warmth
  • 1/2 tsp cumin – for earthy smoky flavor
  • 1/2 tsp cinnamon – a little goes a long way to add a sweet spice note
  • 2 strands saffron dissolved in 2 tbsp hot water – this brings authentic Persian aroma
  • 2 large potatoes diced – use waxy potatoes to hold their shape
  • 3 medium tomatoes peeled and chopped – fresh ones work better than canned here
  • 1 cup cooked chickpeas – for texture and added protein
  • 2 dried limes pierced – these infuse the stew with tangy, citrusy depth
  • 2 tbsp olive oil – for sautéing and flavor
  • Salt and pepper to taste – adjust during simmering
  • Fresh herbs parsley or cilantro, for garnish – they brighten up the dish beautifully

Method
 

  1. Start by seasoning your lamb cubes with salt, pepper, and turmeric. I like to add a tiny splash of lemon juice too—it helps tenderize the meat and adds a hint of brightness. Let it marinate for about an hour if you have the time. This makes the flavors seep in better.
  2. Heat up the olive oil in a Dutch oven or any heavy-bottomed pot. Toss in the onions and cook them low and slow until golden—about 10-15 minutes. Then add the garlic and let it cook for a couple more minutes. Be careful not to let it brown too much.
  3. Now stir in the cumin, cinnamon, and saffron water. These spices are the heart of the dish. Let them toast a little in the hot oil and onions—this helps release all those warm, inviting aromas that make the stew unforgettable.
  4. Add the marinated lamb to the pot and sear until browned on all sides. Don’t rush this step—it helps seal in all the juices. Stir occasionally to make sure every piece gets golden edges.
  5. Once the lamb is nicely browned, toss in the tomatoes, potatoes, chickpeas, and those pierced dried limes. They’re the secret ingredient that adds tanginess and depth. Pour just enough water to barely cover everything and bring it to a gentle boil.
  6. Lower the heat and cover your pot. Let everything simmer for about 1.5 to 2 hours. Stir every now and then, and check the seasoning as you go. The lamb should be fall-apart tender, and the broth should thicken into something rich and velvety.
  7. Once the stew looks thick and the meat is fork-tender, take it off the heat. Sprinkle chopped parsley or cilantro on top for color and freshness. Serve it up with rice, couscous, or warm flatbread. You’ll love how satisfying it is!

Notes

  • Toast your nuts first – It brings out their natural oils and gives the stew extra flavor.
  • Even cuts matter – Chop the lamb and potatoes into similar-sized chunks for even cooking.
  • Use dried limes, not fresh – They have a unique citrusy punch that fresh limes just can't match.
  • Simmer low and slow – It’s the best way to get that deep, rich flavor that makes this dish sing.
  • Don’t skimp on garnish – Fresh herbs and pomegranate seeds make the whole dish come alive.