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Persian Lamb Stew

Here's how you make Persian Lamb Stew
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  • Servings: 4
  • Prep: 10m
  • Cook: 2 1/2h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon oil
  • 1/8 teaspoon turmeric
  • 1/2 lb lamb shoulder meat cut in cubes for stewing
  • 1 (14.5 oz) can diced tomatoes
  • 3 tablespoons lime juice
  • 2 teaspoons tomato paste
  • 1 1/2-2 teaspoons adwiya (I use Teeny Tiny Spice Co.'s Persian Adwiya)
  • 2 medium zucchini, unpeeled, cut into 9-10 pieces each
  • Salt and pepper to taste
  • 2 cups cooked rice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a pot, saute onion and garlic in oil; stir in turmeric.

  • Step 2: Add lamb and brown on all sides.

  • Step 3: Add tomatoes plus 1 cup of water.

  • Step 4: Combine lime juice and tomato paste and stir into the pot.

  • Step 5: Cover and bring to a boil, then lower heat to low amd let simmer 1½ hours.

  • Step 6: Meanwhile, in a separate pan, brown zucchini pieces on all sides.

  • Step 7: Add adwiya to stew, adjusting amount to your taste.

  • Step 8: Place zucchini on TOP of the stew (do not stir in).

  • Step 9: Cover and simmer 45 minutes more (prop the lid slightly open if your stew seems watery).

  • Step 10: Season to taste with salt and pepper.

  • Step 11: Serve over rice.

We hope you enjoy this recipe!

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