Recipes

Persian Lamb Stew

Serves 4

| Prep Time: 15 mins

| Cook Time: 3 hrs 35 mins

| Total Time: 3 hrs 50 mins

You may need: Persian Advieh

Discover The Recipe

We always get excited whenever we get to share simple, elegant, and flavorful regional dishes and this recipe for Persian Lamb Stew is no different. Stews made from meat and or vegetables are very common in Persian cuisine and are typically eaten with rice or homemade flatbread. Another notable characteristic of Persian cuisine is the frequent use of fresh and fragrant spices such as Persian Advieh, a household staple. It is a fragrant spice blend that is used extensively in Persian cuisine to season rice, meat and vegetable dishes. The word “advieh” itself means “spice” and each blend differs by household and even by recipe use. For example, “advieh polo” is typically used to season rice dishes and is milder than “advieh khoresht” is more aromatic still, and used to season stews.

Our proprietary recipes for Persian Advieh contains cumin, cinnamon, cardamom, black pepper, coriander and nutmeg with floral notes from dried rose petals. This recipe for Persian Lamb Stew features well-seasoned cubes of lamb that are simmered until they are melt-in-the-mouth tender. The flavor is rich and earthy with a signature deep, brown color. You can make this vegan-friendly by substituting the lamb with extra firm tofu, seitan, or mushrooms to mimic the meaty texture. We encourage you to try this stew with our Persian Jeweled Rice recipe on our website for a complete meal.

Ingredients

2 lbs lamb shoulder (cut into 1 inch cubes)
1 tsp salt (plus more to taste)
1 Tbsp Piquant Post Persian Advieh
1 Tbsp olive oil
1 small red onion (~ ½ cup diced)
1 clove garlic (minced)
¼ tsp fresh ginger (grated or finely minced)
⅔ cups tomato sauce
2 cups beef stock (chicken or vegetable stock will work as well)
1 Tbsp lime juice (~ half a lime)
Pomegranates seeds and chopped parsley (for garnish)
To serve: cooked basmati rice

Notes

Persian Advieh is a fragrant blend with warm and comforting spices that add complex flavor to soups, stews and even baked goods.

Soups and stews are even better the next day. Store any leftovers in the fridge in an airtight container where it should keep fresh for up to 3 days.

Instructions

Add the lamb pieces to a large bowl and season with salt and Piquant Post Persian Advieh. Cover the bowl and set the seasoned lamb in the refrigerator and let marinate for 30 minutes.

Heat a heavy bottom pot over Med heat and add oil. Working in batches brown the seasoned lamb pieces on each side. Remove and set aside on a plate. Add diced red onion, minced garlic and minced ginger then saute for 3-5 minutes or until the onions are translucent.

Add the lamb back to the pot then slowly pour in beef stock, tomato sauce and lime juice then stir while gently scraping the bottom of the pot. Bring the stew to a boil then reduce the heat to Low and allow it to simmer for 2 to 3 hours until the lamb is tender.

Check on the stew and stir occasionally to ensure that it does not burn on the bottom. If necessary, add more beef stock if the liquid is evaporating quickly and the lamb isn’t tender as yet. Once the lamb is tender, turn off the heat and adjust the salt levels if necessary. Serve the stew with cooked basmati rice and garnish with pomegranate seeds and chopped parsley.

Alternatives & Substitutions

This recipe for Persian Lamb Stew is straightforward and packed with tons of flavor. If you desire a heartier stew, feel free to add some chopped carrots and potatoes.
Acidic ingredients are important in stews as they help to tenderize the meat during the cooking process. If you don’t have lime juice then try a teaspoon of apple cider vinegar or red wine vinegar.
If you don’t have fresh ginger on hand then use ⅛ tsp ground ginger in its place.
For a plant-based version substitute the lamb for extra firm tofu, seitan or vegan beef tips (be sure to follow the cooking directions on the package). Also, use vegetable stock in place of beef stock. We recommend one that is low sodium.
Pair this stew with our recipe for Persian Jeweled Rice to complete your exotic dinner menu.
Looking for a new breakfast or brunch recipe? Then try this Persian Herb Frittata – a bright, herbaceous delight. We also love our recipes for Persian Walnut & Pomegranate Stew, and Persian Apple Stew, featuring this spice.
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