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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
This is a recipe of my mom's that I grew up on. A rich, hearty, delicious stew you have to try.
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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Please could anyone give me a recipe for lamb stew using a slow cooker?
By steve from Liverpool, England
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.
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:
Lamb and Chickpea Stew
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.
Serve with steamed basmati rice.
My mouth is watering already. Thank you so much.