Celebrate Family with Authentic Persian Lamb Stew Recipe
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Serves
- 6
- Calories
- 261 kcal
- Carbs
- 23.00 g
Ingredients
- 130 gwalnuts (toasted and ground)
- 2 tbspolive oil
- 1 tbspunsalted butter
- 2onions (finely diced)
- 3 clovesgarlic (minced)
- ½ tspground cinnamon
- ½ tspground cumin
- ½ tspground turmeric
- ¼ tspground nutmeg
- 1cinnamon stick
- 1 small pieceorange peel
- 900 gdiced lamb shoulder (fat trimmed)
- 90 gdried cranberries
- 3 tbsppomegranate molasses
- 2 tbsphoney
- 500 mlchicken stock ((or broth))
- 1 tbspchopped parsley (to garnish)
- 1 tbspchopped mint (to garnish)
- 1 tbspunsalted butter
- 450 gbasmati rice
- 5 podscardamom
- 1bay leaf
- ½ stickcinnamon (for rice)
- ½ tspground turmeric (for rice)
- ¼ tspsalt
- 950 mlhot vegetable stock ((or water))
Instructions
- 1
Toast your walnuts for maximum flavor. You can do this in the same casserole dish you make the stew in or in the oven. Once the walnuts start toasting, transfer them to a mini chopper and grind to a fine powder.
- 2
Heat olive oil and butter in your casserole until butter starts foaming. Add the onions, cover the pot and cook over very low heat for 20 minutes, stirring occasionally.
- 3
Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick and orange peel, cooking for a minute or two.
- 4
Add the lamb, stirring to coat in the aromatic spices. If the pan gets dry, add a little of the stock and scrape any browned bits in the pan.
- 5
Drizzle in the pomegranate molasses and honey. Add the dried cranberries, stirring to combine. Pour in the stock and bring to a simmer.
- 6
Add the ground walnuts, stir to combine then cover the pot and cook on very low heat for about an hour.
- 7
Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Garnish with chopped parsley and mint. Scatter jewel-like pomegranate seeds over the stew and serve.