Persian lamb stew recipe Recipe

Name: Persian lamb stew recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) Lamb leg, cut into 1 inch cubes; 2 tbsp Olive oil; 1 Large onion, finely chopped; 400 g (14.1oz) Tinned chickpeas, washed and drained; 1 pinch Saffron (4-6 strands); 1 Cinnamon stick (1 inch); 1 tbsp Honey; 100 g (3.5oz) Dried apricots; 1 pinch Sea salt; 1 pinch Freshly ground black pepper; 600 ml (21.1fl oz) Boiling Water; 0.5 Lemon (juice); 1 handful Parsley leaves, chopped; 300 g (10.6oz) Steamed rice

Servings: persons

500 g (17.6oz) Lamb leg, cut into 1 inch cubes
2 tbsp Olive oil
1 Large onion, finely chopped
400 g (14.1oz) Tinned chickpeas, washed and drained
1 pinch Saffron (4-6 strands)
1 Cinnamon stick (1 inch)
1 tbsp Honey
100 g (3.5oz) Dried apricots
1 pinch Sea salt
1 pinch Freshly ground black pepper
600 ml (21.1fl oz) Boiling Water
0.5 Lemon (juice)
1 handful Parsley leaves, chopped
300 g (10.6oz) Steamed rice

1
Season the meat with a really good pinch of salt and pepper.
2
Heat the oil in a large flameproof casserole dish over a medium heat, then add the lamb in batches and cook, turning occasionally, for 10 minutes until browned all over.
3
Remove with a slotted spoon and set aside.
4
Add the onion to the pan and stir-fry for 3-4 minutes, or until it starts to turn golden.
5
Return the lamb to the pan and add the chickpeas, saffron, cinnamon and 600ml freshly boiled water, which should be enough to just cover everything.
6
Season with a good pinch of salt and pepper and gently mix together.
7
Bring to the boil, cover, reduce the heat to low and simmer gently for 1 hour, or until the meat is cooked through and tender.
8
Add the honey and apricots, increase the heat to medium and cook, uncovered, stirring occasionally, for 20 minutes, or until the sauce has reduced a little.
9
Remove from the heat, cover and set aside for 5-10 minutes for the stew to rest a little before it is served.
10
Pour over the lemon juice, then scatter over the chopped parsley and serve immediately with steamed rice.

2297

kcal

Calories

188

Fat

116

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 14 ingredients. The key ingredients include: 500 g (17.6oz) Lamb leg, cut into 1 inch cubes, 2 tbsp Olive oil, 1 Large onion, finely chopped, 400 g (14.1oz) Tinned chickpeas, washed and drained, and more.

Yes, Persian lamb stew recipe 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.

Persian lamb stew recipe

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