Name: Persian Lamb Stew
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: middle_eastern
Ingredients: 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; 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)

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Persian Lamb Stew

Nutrition Facts

Nutrition needs review

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A fragrant lamb stew with warm spices like cinnamon and turmeric, ground walnuts, and pomegranate molasses. Complex, warming, and deeply flavored.

Ingredients

6 SERVINGS

For the stew

130 gwalnuts — 1 cup
2 tbspolive oil
1 tbspunsalted butter
2onions — finely diced
3garlic cloves — minced
½ tspground cinnamon
½ tspground cumin
½ tspground turmeric
¼ tspground nutmeg
1cinnamon stick
1 pieceorange peel — small
900 gdiced lamb shoulder — fat trimmed, 2 lb
90 gdried cranberries — ¾ cup
3 tbsppomegranate molasses
2 tbsphoney
500 mlchicken stock — 2 cup, or broth
1 tbspchopped parsley
1 tbspmint — chopped, optional

For the rice

1 tbspunsalted butter
450 gbasmati rice — 2 cup
5cardamom pods
1bay leaf
½cinnamon stick
½ tspground turmeric
¼ tspsalt
950 mlvegetable stock — hot, 4 cup, or water

Quantities update with the servings stepper.

Method

1h 45m total

Read the method on Supergolden BakesLucy Parissi | Supergolden Bakes’s original page

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mainmiddle easternbeefgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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