Home Cook Together. Celebrate Life.

PersianAuthentic Cuisine

Persian Lamb Stew

Serves 4 to 6 Entree meat

Persian Lamb Stew

Persian Lamb Stew, a staple of home-cooked meals, reflects the heart of Persian culinary tradition. It's a dish that finds its place on tables for both quiet family dinners and larger gatherings, where the warmth of shared meals is cherished. This version captures the essence of how Persian families prepare it, with a focus on intuitive cooking rather than rigid instructions.

The stew envelops tender lamb cubes with the sweetness of onions and the tangy richness of tomatoes, heightened by the subtle warmth of paprika. Salt and pepper are measured by instinct, ensuring each bite is perfectly seasoned. It's a comforting dish, inviting each guest to serve themselves generously from a communal pot.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of lamb cubes with 1 tsp of paprika, a generous pinch of fine sea salt, and freshly ground black pepper. Toss the lamb cubes in a large bowl to ensure each piece is evenly coated with the spices. This step enhances the flavor of the meat and prepares it for browning.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer, ensuring not to overcrowd the pot. Brown the lamb cubes on all sides until they develop a deep, rich color, which should take about 5-7 minutes per batch. This caramelization adds depth to the stew.
  3. While the lamb is browning, finely chop 2 onions. Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the chopped onions, stirring occasionally. Cook the onions until they become soft and translucent, absorbing the flavorful browned bits from the pot, which should take about 5 minutes.
  4. Dice 2 tomatoes and add them to the pot with the onions. Stir well to combine, allowing the tomatoes to soften and release their juices, which will form the base of the stew. This should take about 3-4 minutes, and the mixture will become fragrant and slightly thickened.
  5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Pour in enough water to just cover the lamb, and bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Allow the stew to braise slowly, checking occasionally, until the lamb is tender and easily pierced with a fork, which should take about 1.5 to 2 hours.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if needed. The flavors should be well-balanced, with a savory depth from the lamb and a slight sweetness from the onions and tomatoes.
  7. Serve the Persian Lamb Stew hot, accompanied by rice, bread, or a fresh salad. The stew should be rich and aromatic, perfect for sharing around the table.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Persian cuisine