Persian Lamb Ste​w

by Nisha Jeelani

Persian Lamb Stew

Prep Time :25 minutes
Cook time : 50 minutes
Serve : 8
Level Of Cooking : Moderate
Taste : Mild
Author: Tori Avey


o 1 tbsp. turmeric

o 2 tsp black pepper

o 1 tsp salt

o 1 tsp crushed red pepper flakes

o 3 tbsp. extra virgin olive oil

o 2 medium onions, minced

o 3 pound lamb meat cut into chunks for stewing

o 3 tbsp. tomato paste

o 1/4 cup fresh parsley or cilantro, chopped

o 4 cups steamed basmati rice for serving


Step 1

In a small dish, mix together turmeric, black pepper, salt, and crushed red pepper seasoning.

Step 2

In a pressure cooker, heat olive oil over medium high till hot (not smoking). Sauté for 10 minutes until onion softens and starts to turn golden brown.

Step 3

Add the lamb stew meat to the pot. You can use bone-in lamb meat, boneless meat, or a combination of the two. Brown the meat for a few minutes on each side. Drain the fat that collects at the bottom of the pot.

Step 4

Sprinkle the seasonings evenly across the top of the browned meat.

Step 5

Cover the meat with 4 cups of water. Bring mixture to a slow boil, then reduce heat to medium low. Pressure cook for 3-4 whistles

Step 6

When the pan has cooled ,use a large shallow spoon to skim the fat from the surface of the cooking liquid. Add tomato paste to the pot and stir slowly until paste dissolves into the broth

Step 7

Simmer for another 20 minutes uncovered, stirring occasionally, until the meat is nice and tender and the sauce has thickened. Taste and adjust seasoning, adding more salt and/or spice, if desired. Garnish the stew with fresh parsley or cilantro. Serve lamb and sauce over freshly steamed basmati rice.


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