Description
Persian Lamb Stew is a rich and aromatic dish that embodies the essence of Persian cuisine. This hearty stew features tender lamb shoulder slowly simmered with a blend of spices, ground walnuts, and a hint of sweetness from pomegranate molasses. The result is a comforting meal that’s perfect for family gatherings or special occasions. Serve it over fluffy basmati rice, garnished with fresh herbs, and experience a delightful medley of flavors in every bite.
Ingredients
Scale
- 130 g walnuts
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 onions, finely diced
- 3 garlic cloves, minced
- 900 g diced lamb shoulder
- 90 g dried cranberries
- 3 tbsp pomegranate molasses
- 500 ml chicken stock
Instructions
- Toast walnuts in a dry skillet until fragrant; let cool and grind into coarse meal.
- In a heavy-bottomed pot, heat olive oil and butter over medium heat. Sauté onions until translucent, then add minced garlic.
- Stir in spices: cinnamon, cumin, turmeric, nutmeg, cinnamon stick, and orange peel.
- Increase heat to medium-high; brown the lamb on all sides.
- Add walnut meal, cranberries, pomegranate molasses, honey, and chicken stock; mix well.
- Bring to boil then reduce heat to low; cover and simmer for about 90 minutes until lamb is tender.
- Serve over warm basmati rice garnished with parsley and mint.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Stewing
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 12g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added depth of flavor, toast the walnuts before grinding. Adjust sweetness with additional honey or pomegranate molasses as desired. This stew can be made ahead of time; flavors deepen when reheated.