Description
This Persian Lamb & Carrot Stew is a rich, hearty dish featuring tender lamb shoulder simmered with aromatic spices like turmeric, cumin, and cinnamon, combined with sweet carrots and a hint of honey. Finished with fresh herbs and a splash of lemon juice, this comforting stew offers authentic Middle Eastern flavors perfect for a satisfying main course.
Ingredients
Scale
Meat and Broth
- 2 pounds lamb shoulder, cut into chunks
- 4 cups beef or lamb broth
Vegetables and Herbs
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Spices and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Brown the Lamb: Heat the olive oil in a large pot over medium heat. Add the lamb pieces and brown on all sides, working in batches if necessary to avoid overcrowding. Remove the browned lamb and set aside.
- Sauté Onions and Spices: In the same pot, add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, turmeric, cumin, and cinnamon and cook for 1 minute until fragrant.
- Add Tomato Paste and Combine: Stir in the tomato paste to coat the onions and spices evenly. Then return the browned lamb to the pot.
- Add Broth and Simmer: Pour in the beef or lamb broth along with the honey, salt, and black pepper. Bring the mixture to a simmer, then cover the pot and let cook gently for 1 hour to tenderize the lamb.
- Add Carrots and Continue Cooking: Add the sliced carrots to the pot. Continue simmering, covered, for an additional 30 to 40 minutes until the lamb is very tender and the carrots are soft.
- Finish with Fresh Herbs and Lemon: Stir in the chopped parsley, cilantro, and lemon juice. Taste and adjust seasoning if needed before serving.
Notes
- This stew pairs wonderfully with steamed rice or warm flatbread for a complete meal.
- For a traditional sweet variation, add a handful of dried apricots during the last 30 minutes of cooking to infuse a subtle fruitiness.
