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Lamb Stew Recipes

Category Lamb
Lamb stews are a springtime tradition in many households. This page contains lamb stew recipes.
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By 8 found this helpful
June 5, 2018

This has been one of my favourite Persian stews since I was a little kid. There is truly nothing like it. This is another one of those recipes people ask for my instructions on often and it's best I put it up here with pictures for everyone get use out of. This is my late grandmother's recipe, taught to me by my mother. You can use beef in place of lamb, or just make it vegetarian.

If you can't get a hold of dried limes, you can use a few tablespoons of lemon juice in its place. The recipe for my Persian spice mix that's used in this is in the link below. Enjoy!

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Yield: 6-8 servings

Link: Persian Spice Mix Recipe

Ingredients:

  • 4 bunches parsley, finely chopped
  • 3 bunches cilantro, finely chopped
  • 3 bunches green onion (green part only), chopped
  • 1 cup spinach, chopped
  • 1 small onion, sliced
  • 1/3 cup dried fenugreek
  • juice of whole lemon
  • 4 dried limes
  • 1/2 cup dried small red beans
  • 1 tsp turmeric
  • 1 tsp Persian spice mix (advieh)
  • 1 1/2 lb lamb shoulder or leg with bone, cut into 2 inch pieces
  • cooking oil

Steps:

  1. Cook the red beans in boiling water for about 20 to 30 minutes, just before full cooked and tender. Drain and set aside.
  2. Poke some holes into the dried limes with a fork. Set them aside.
  3. In a pan over medium heat, add a couple teaspoons of oil and fry the herbs, green onions, and spinach until fragrant, about 10 minutes. Don't let it brown.
  4. Add the dried fenugreek and fry for a few more minutes, stirring frequently.
  5. Add a couple teaspoons of oil to a large pot over medium heat and saute' onions until golden brown.
  6. Add the meat and cook until lightly browned.
  7. Add the turmeric and Persian spiced mix to the pot.
  8. Pour enough water in the pot to cover the meat.
  9. Drop in the pierced dried limes.
  10. Pour in the sauteed herbs.
  11. Add the parboiled small red beans to the pot. Bring to a boil, lower heat, cover, and cook on low for 1 1/2 to 2 hours.
  12. Add juice of one lemon and salt to taste.
  13. Serve over basmati rice.
Comment Pin it! Was this helpful? 8

September 28, 2016

This is a recipe of my mom's that I grew up on. A rich, hearty, delicious stew you have to try.

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By 0 found this helpful
March 16, 2010

Season lamb with salt and pepper. Brown in butter. Add gravy, water, and mint. Cook over low heat 1 hour, stirring occasionally.

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Questions

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By 0 found this helpful
January 10, 2011

Please could anyone give me a recipe for lamb stew using a slow cooker?

By steve from Liverpool, England

Answers

January 11, 20110 found this helpful

If you google slow cooker lamb stew receipe you will get a lot of websites and I'm sure you will find a recipe that you like.

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Anonymous
January 12, 20110 found this helpful

I came across this recipe just last week and haven't tried it yet but the combination of ingredients certainly sound yummy! It's a stovetop recipe but there will be a link after the recipe that shows how to convert the cooking time:

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Lamb and Chickpea Stew
Serves 4

3 tablespoons vegetable oil
1 1/2 lbs lamb shoulder, finely diced
1 large onion, chopped
1/2 teaspoon salt
fresh ground black pepper
1/2 teaspoon turmeric
1/3 cup lemon juice
1/2 cup water
10 green onions, chopped thin
3 tablespoons finely chopped celery leaves
1/2 lb fresh spinach, chopped
3 tablespoons chopped fresh parsley
2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

Prep Time: 10 mins
Total Time: 55 mins

Heat 1 tbsp oil in a large heavy pan, and sauté the lamb until well browned on all sides.

Add the onion, cooking until soft, add salt and pepper to taste, turmeric, lemon juice, and water, bringing to a boil.

Lower heat and cover, simmering for 15 minutes.

Heat 2 tbsp oil in a skillet and sauté the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.

Add these vegetables and the chickpeas to the meat and mix together thoroughly.

Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.

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Serve with steamed basmati rice.

busycooks.about.com/od/slowcookerrecipes/a/crockpot102.htm

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January 13, 20110 found this helpful

My mouth is watering already. Thank you so much.

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