Description
A hearty and aromatic Persian lamb and carrot stew featuring tender chunks of lamb shoulder simmered with warm spices, carrots, and fresh herbs. This traditional Middle Eastern dish is subtly sweetened with honey and brightened with lemon juice, making it a comforting main course perfect for serving with rice or flatbread.
Ingredients
Scale
Meat and Broth
- 2 pounds lamb shoulder, cut into chunks
- 4 cups beef or lamb broth
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, sliced
Spices and Flavorings
- 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
Fresh Herbs and Finishing
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
- Brown the Lamb: Heat the olive oil in a large pot over medium heat. Add the lamb pieces in batches and brown on all sides to develop a rich flavor. Remove the lamb and set aside to prepare the base.
- Sauté Aromatics and Spices: In the same pot, add the diced onion and cook until softened and translucent. Stir in the minced garlic, turmeric, cumin, and cinnamon, cooking for about one minute until fragrant to release their aromas.
- Add Tomato Paste: Incorporate the tomato paste, stirring well to coat the onions and spices, helping deepen the stew’s flavor and color.
- Simmer the Stew: Return the browned lamb to the pot. Pour in the broth, then add honey, salt, and black pepper. Bring the mixture to a simmer, cover, and cook gently for one hour, allowing the lamb to become tender.
- Cook the Carrots: Add the sliced carrots to the pot and continue simmering uncovered or partially covered for 30 to 40 minutes until both lamb and carrots are tender and the flavors meld beautifully.
- Finish and Season: Stir in chopped parsley, cilantro, and lemon juice to brighten the stew. Taste and adjust seasoning with additional salt or lemon juice if desired before serving.
Notes
- This stew pairs excellently with fluffy white rice or warm flatbread for a complete meal.
- For a traditional sweet note, add a handful of dried apricots during the last 30 minutes of cooking to enhance the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
