Description
Indulge in the rich and aromatic flavors of Persian Lamb Stew, a delightful dish that transforms tender lamb into a comforting meal that’s perfect for family gatherings or special occasions. This stew features a unique blend of ground walnuts and pomegranate molasses, creating a savory-sweet profile that will leave your guests craving more. With its versatility in cooking methods—whether on the stovetop, in an Instant Pot, or slow cooker—this recipe is designed for ease without compromising on flavor. Serve it over fluffy basmati rice and garnish with fresh herbs for an unforgettable dining experience.
Ingredients
Scale
- 130 g 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 diced lamb shoulder (fat trimmed)
- 90 g dried cranberries
- 3 tbsp pomegranate molasses
- 2 tbsp honey
- 500 ml chicken stock (or broth)
- 1 tbsp chopped parsley (for garnish)
- 1 tbsp chopped mint (for garnish)
- 1 tbsp unsalted butter (for rice)
- 450 g basmati rice
- 5 cardamom pods (for rice)
- 1 bay leaf (for rice)
- ½ cinnamon stick (for rice)
- ½ tsp ground turmeric (for rice)
- ¼ tsp salt (for rice)
- 950 ml hot vegetable stock (or water for rice)
Instructions
- Finely grind walnuts in a food processor and set aside.
- Heat olive oil and butter in a heavy-bottomed pot. Sauté onions until translucent, then add minced garlic.
- Stir in spices: cinnamon, cumin, turmeric, nutmeg; add cinnamon stick and orange peel.
- Add lamb to brown on all sides; stir in cranberries, pomegranate molasses, honey, and ground walnuts before pouring in chicken stock.
- Bring to a boil, reduce heat to low, cover, and simmer for about 90 minutes until lamb is tender.
- Prepare basmati rice by melting butter in another pot; add rice and spices, then pour in hot vegetable stock.
- Bring to a boil, reduce heat to low, cover tightly, and simmer for about 15 minutes until fluffy.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg