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.

Ingredients:

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  • 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

Directions:

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?

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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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