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Persian Lamb Stew Recipe

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★★★★★

4.4 from 62 reviews

This Persian Lamb Stew is a rich, aromatic dish featuring tender lamb shoulder slow-cooked with toasted walnuts, dried cranberries, and fragrant spices like cinnamon, cumin, and turmeric. Sweetened with pomegranate molasses and honey, the stew offers a beautiful balance of savory, sweet, and tangy flavors. Served with golden turmeric-infused basmati rice, garnished with fresh parsley, mint, and jewel-like pomegranate seeds, this hearty meal captures authentic Persian tastes perfect for a comforting dinner.

Ingredients

Scale

For the Stew

  • 130 g (1 cup) walnuts
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 onions, finely diced
  • 3 garlic cloves, minced
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • 1 cinnamon stick
  • Small piece orange peel
  • 900 g (2 pounds) diced lamb shoulder, fat trimmed
  • 90 g (¾ cup) dried cranberries
  • 3 tbsp pomegranate molasses
  • 2 tbsp honey
  • 500 ml (2 cups) chicken stock or broth
  • 1 tbsp chopped parsley to garnish
  • 1 tbsp chopped mint to garnish

For the Rice

  • 1 tbsp unsalted butter
  • 450 g (2 cups) basmati rice
  • 5 cardamom pods
  • 1 bay leaf
  • ½ cinnamon stick
  • ½ tsp ground turmeric
  • ¼ tsp salt
  • 950 ml (4 cups) hot vegetable stock or water

Instructions

  1. Toast Walnuts: Toast 130 g walnuts in your casserole dish or oven until fragrant but not burnt. Transfer to a mini chopper and grind to a fine powder.
  2. Sauté Onions: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in the casserole until the butter foams. Add 2 finely diced onions, cover, and cook over very low heat for 20 minutes, stirring occasionally to ensure they do not brown or catch.
  3. Add Garlic and Spices: Stir in 3 minced garlic cloves, ½ tsp ground cinnamon, ½ tsp ground cumin, ½ tsp ground turmeric, ¼ tsp ground nutmeg, salt, 1 cinnamon stick, and a small piece of orange peel. Cook for 1-2 minutes to release aromas.
  4. Brown Lamb: Add 900 g diced lamb shoulder, stirring to coat in the spices. If the pan gets dry, add a bit of stock and scrape up browned bits from the bottom.
  5. Add Sweeteners and Stock: Drizzle in 3 tbsp pomegranate molasses and 2 tbsp honey, then stir in 90 g dried cranberries. Pour in 500 ml chicken stock and bring to a simmer.
  6. Incorporate Walnut Powder and Simmer: Stir in the ground walnuts. Cover the pot and cook on very low heat for about 1 hour, stirring every 20 minutes to prevent sticking. The stew should thicken and develop a glossy brown sauce.
  7. Finish and Garnish: Remove the cinnamon stick and orange peel. Season with salt and pepper to taste. Garnish with 1 tbsp chopped parsley, 1 tbsp chopped mint, and scatter pomegranate seeds over the top before serving.
  8. Prepare Golden Rice: In a lidded pot, heat 1 tbsp unsalted butter. Add 5 cardamom pods, 1 bay leaf, ½ cinnamon stick, ½ tsp ground turmeric, and ¼ tsp salt to infuse the butter. Stir for a few moments.
  9. Add Rice: Stir in 450 g basmati rice to coat with the spiced butter.
  10. Cook Rice: Pour in 950 ml hot vegetable stock or water. Bring to a simmer immediately, stir once, cover tightly, and reduce heat to the lowest setting. Cook undisturbed for 10 minutes.
  11. Rest Rice: Remove from heat, gently stir with a folding motion, re-cover, and let stand for 10 minutes. Remove and discard whole spices. Fluff and serve with the stew.

Notes

  • Walnut Allergy Substitute: For those allergic to walnuts, omit them and optionally add one can of rinsed and drained chickpeas for texture and protein.
  • Storage: Store leftover stew in the fridge for up to 3 days. Add garnishes only when serving.
  • Freezing: Freezes well without garnishes. Cool completely, portion, and freeze. Defrost overnight in the fridge or in the microwave. Add a little water when reheating if thickened. Ensure reheating until piping hot.

Keywords: Persian lamb stew, walnut lamb stew, pomegranate molasses lamb, Persian cuisine, slow-cooked lamb, basmati rice, golden turmeric rice

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