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Persian Lamb

This recipe is easy to make and has lots of flavor. I have made this dish for a number of parties and it is always a crowd pleaser.



  • 2 to 3 lbs. boneless lamb, cubed
  • 4 cloves chopped garlic
  • 1 (6 oz.) can chickpeas
  • 2 Tbsp. tomato paste
  • 1 large bunch flat leaf parsley, cleaned and chopped
  • juice of 2 large lemons
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


Brown Lamb and add to crock pot with all remaining ingredients. Cook 6 to 7 hours on low or 4 to 5 hours on high until meat is tender. I like to serve this dish over basmati rice.

Note: This recipe can be prepared the night before. Just take the crock pot out of the fridge in the morning and turn the crock pot on!

Servings: 6 to 8
Time:20 Minutes Preparation Time
6 to 7 Hours Cooking Time

By Pamela from South Hadley, MA

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January 7, 20110 found this helpful

Is it possible that the 6 oz can of chickpeas is in error?

Also, I love lamb, but don't eat it for personal reasons. Can chicken be substituted with no change the recipe?

ReplyWas this helpful?Helpful? Yes
January 7, 20110 found this helpful

This sounds so good! Thanks!

ReplyWas this helpful?Helpful? Yes

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