Martha Stewart'S Slow-Cooker Persian Lamb Stew Recipe

Name: Martha Stewart'S Slow-Cooker Persian Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb shoulder (4 to 5 pounds); Coarse salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 large onions, finely chopped; 2 large carrots, finely chopped; 2 celery stalks, finely chopped; 1 teaspoon dried dill weed; 1 head garlic, cloves peeled; 3 thyme sprigs; 1 cup dry white wine; 1 cup fresh orange juice; 1 dried lime; 1 large pinch saffron threads; Cooked quinoa, for serving; Coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for garnish

Servings: persons

1 lamb shoulder (4 to 5 pounds)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 large onions, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
1 teaspoon dried dill weed
1 head garlic, cloves peeled
3 thyme sprigs
1 cup dry white wine
1 cup fresh orange juice
1 dried lime
1 large pinch saffron threads
Cooked quinoa, for serving
Coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for garnish

1
Preheat a 5-to 6-quart slow cooker.
2
Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to the slow cooker.
3
Add onions, carrots, celery, and dill weed to Dutch oven and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker. Add garlic, thyme, wine, orange juice, dried lime, and saffron. Cover and cook on low, until meat is falling apart and shreds easily, 7 to 8 hours (or on high for 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

598

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lamb shoulder (4 to 5 pounds), Coarse salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, 2 large onions, finely chopped, and more.

Yes, Martha Stewart'S Slow-Cooker Persian Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Martha Stewart'S Slow-Cooker Persian Lamb Stew

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