Persian Lamb Stew

I just finished making this Persian Lamb Stew, and my kitchen smells absolutely divine. This is one of those dishes that I return to again and again because of its incredible depth of flavor and simplicity.

The lamb becomes so tender it practically melts in your mouth, and the sauce is rich with spices that are warming and comforting.

It’s a truly special meal that feels both elegant and hearty at the same time. I love how just a few ingredients can create something so delicious.

Ingredients

Here are the key ingredients you’ll need to create this flavorful stew.

• 1 tablespoon turmeric: This is the star spice, providing a beautiful golden color and earthy flavor.
• 1 teaspoon black pepper: Use freshly ground pepper for the best, most pungent flavor.
• 1 teaspoon salt: Adjust to your preference, but this is a good starting point.
• 1 teaspoon crushed red pepper flakes: This adds a gentle warmth. Feel free to omit it if you are sensitive to spice.
• 3 tablespoons extra virgin olive oil: A good quality olive oil adds a nice, fruity note to the base.
• 2 medium onions, minced: These melt into the sauce, creating a sweet and savory foundation.
• 3 pounds lamb meat, cut into chunks: Leg of lamb is excellent for this, as it becomes incredibly tender with slow cooking. You can use boneless or bone-in.
• 3 tablespoons tomato paste: This thickens the sauce and adds a deep, rich umami flavor.
• 1/4 cup fresh parsley or cilantro, chopped: Use this for garnish to add a fresh, bright contrast at the end.
• 4 cups steamed basmati rice: The perfect accompaniment for soaking up the delicious sauce.

Note: This recipe makes several servings, enough for about 8 people.

Variations

This stew is wonderful as is, but you can easily adapt it to your liking.

• Add Vegetables: About 45 minutes before the stew is done, you can add cubed potatoes, carrots, or chickpeas to make it even heartier.
• Different Spices: For another layer of flavor, consider adding a pinch of cumin or a cinnamon stick to the pot while it simmers.
• Change the Meat: While lamb is traditional, this recipe also works beautifully with beef chuck, cut into stewing pieces. Adjust cooking time as needed until the meat is tender.
• Lemon-Infused: A squeeze of fresh lemon juice stirred in at the end can brighten up all the flavors.

Cooking Time

This recipe relies on slow cooking to develop its signature flavor and tenderness.

• Prep Time: 20 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours 20 minutes

Equipment You Need

You don’t need much for this recipe, just a few kitchen essentials.

• Large Pot or Dutch Oven: This is for browning the meat and simmering the stew to perfection.
• Small Dish: To mix your spices together before adding them to the pot.
• Large Spoon: You’ll need this for skimming fat and stirring the stew.
• Knife and Cutting Board: For mincing the onions and chopping the lamb and fresh herbs.

How to Make Persian Lamb Stew?

The process is straightforward, with most of the time spent letting the stew simmer on the stove. This slow cooking method is what makes the lamb so unbelievably tender and allows the flavors to meld together perfectly. The aroma that fills your house will be your reward as you wait for this delicious meal to come together.

Prepare the Spices and Sauté Onions

First, combine the turmeric, black pepper, salt, and crushed red pepper flakes in a small dish and set it aside. Next, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the minced onions and sauté for about 10 minutes, stirring occasionally, until they soften and begin to turn a lovely golden brown.

Brown the Lamb and Add Seasonings

Add the lamb chunks to the pot with the onions. Brown the meat on all sides for a few minutes. This step is crucial for developing a deep, savory flavor. Once browned, carefully drain any excess fat that has accumulated at the bottom of the pot. Sprinkle the prepared spice mixture evenly over the top of the meat.

Simmer the Stew

Pour 4 cups of water over the seasoned meat, enough to cover it completely. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Allow the stew to simmer for two hours. During this time, use a large spoon to skim any fat from the surface of the liquid every 30 minutes or so to ensure a clean-tasting sauce.

Thicken the Sauce and Serve

After two hours of simmering, stir in the tomato paste until it fully dissolves into the broth. Continue to simmer the stew, uncovered, for another 20 minutes. This will allow the sauce to thicken and the meat to become even more tender. Taste the sauce and adjust the seasoning if needed. To serve, ladle the stew over steamed basmati rice and garnish with fresh parsley or cilantro.

Additional Tips for Making this Recipe Better

Having made this dish many times, I’ve picked up a few tricks that really elevate it.

• I find that letting the meat sit with the spice blend for about 15-20 minutes before browning really helps the flavors penetrate deeper.
• Don’t skip skimming the fat. I know it seems like a small step, but it makes a huge difference in the final texture and taste of the sauce, making it rich but not greasy.
• I sometimes add a bay leaf to the pot during the long simmer. It adds a subtle, aromatic background note that complements the other spices beautifully. Just remember to remove it before serving.
• If your sauce isn’t as thick as you’d like after the final 20 minutes, just let it simmer uncovered a little longer. The flavor will only become more concentrated and delicious.

How to Serve Persian Lamb Stew?

This stew is traditionally served over fluffy steamed basmati rice, which acts as the perfect canvas for the rich sauce. Spoon a generous amount of the lamb and sauce over a bed of rice on each plate. Garnish with a sprinkle of freshly chopped cilantro or parsley for a burst of color and freshness. For a complete meal, you can serve it alongside a simple cucumber and tomato salad dressed with lemon juice and olive oil.

Nutritional Information

Here is an approximate nutritional breakdown per serving.

• Calories: 398 kcal
• Protein: 37 g
• Carbohydrates: 27 g
• Fat: 14 g

Make Ahead and Storage

This is a fantastic recipe to prepare in advance, as the flavors only get better over time.

To store, let the stew cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.

To freeze, place the cooled stew in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

To reheat, gently warm the stew in a pot over medium-low heat until it is heated through. You can add a splash of water or broth if the sauce has thickened too much.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with this simple yet elegant stew.

• Incredibly Tender Meat: The slow-cooking process breaks down the lamb until it is fork-tender and melts in your mouth, making it a truly luxurious experience.
• Simple yet Flavorful: With just a handful of common spices, this recipe creates an incredibly deep and aromatic sauce that tastes like it has been cooking for days.
• Perfect for Entertaining: Because most of the cooking is hands-off simmering, it frees you up to focus on other things, making it an ideal dish for dinner parties or family gatherings.
• Makes Amazing Leftovers: The flavors continue to meld and deepen overnight, so the stew is often even more delicious the next day. It’s a meal that keeps on giving