PERSIAN LAMB STEW Recipe

I was thrilled when I created this version of Persian Lamb Stew. I cooked tender PGI Welsh Lamb with finely chopped onions, garlic, turmeric powder, pomegranate molasses and ground walnuts. The addition of tomato paste and spices brings substantial depth along with a touch of aromatic saffron; a delightful twist.

I recently whipped up a version of Persian Lamb Stew that completely blew my mind. I used 1.5 lbs PGI Welsh Lamb cut into bite sized cubes which were then browned perfectly in vegetable oil with a chopped large onion and minced garlic.

The meal got an exotic twist when I added turmeric powder, ground cinnamon and a hint of cardamom. Trust me, nothing beats the nutty flavor that comes in when you mix in ground walnuts with a bit of pomegranate molasses and tomato paste.

I simmered it all gently in lamb broth and even added a splash of saffron water for extra depth. This dish is so versatile whether you decide to make it on the hob, in an Instant Pot or slow cooker.

Serve with golden rice and you got a meal thats as adventurous as it is comforting. Give it a try if you want something that transports you straight to the vibrant streets of Persia.

Why I Like this Recipe

I really love this recipe because it combines a bunch of different flavors into one amazing dish. First off, the spices like turmeric, cinnamon, and cardamom give the lamb a warm and comforting flavor thats just unbeatable. I also love how the pomegranate molasses adds a slightly sweet tang that makes the stew super interesting and different from every other lamb dish ive tried. Another reason is that the lamb turns out so tender after simmering for a couple of hours, its almost like it melts in your mouth when you bite into it. Finally, I really appreciate that its flexible – you can tweak it with a bit of sugar if you like it sweeter, and its easy to cook on the hob, Instant Pot or even a slow cooker so it fits right into my busy routine.

Ingredients

• PGI Welsh Lamb gives protein and nutrients, it makes the stew hearty and savory.
• Cardamom and cinnamon add warmth and depth, they make the stew gently sweet and sour.
• Ground walnuts offers healthy fats and fiber, they adds nuttiness and thick texture.
• Pomegranate molasses gives tangy-sweet flavor and boosts vitamin C, deepening the flavor profile.
• Turmeric powder offers anti-inflammatory benefits and a subtle earthy taste, brightening up the dish.
• Tomato paste enriches color and adds umami, making the stew more robust and satisfying.

Ingredient Quantities

• 1.5 lbs PGI Welsh Lamb, cut into bite sized cubes
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 cup ground walnuts
• 2 tablespoons pomegranate molasses
• 1 tablespoon tomato paste
• 2 cups lamb or chicken broth
• Optional: A pinch of saffron threads dissolved in 2 tablespoons hot water
• Optional: 1 tablespoon sugar if you prefer a sweeter taste

How to Make this

1. Season the lamb cubes with salt and pepper then heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.

2. Brown the lamb on all sides until it’s nicely seared, then remove from the pot and set aside.

3. In the same pot add the chopped onion and minced garlic. Cook these until they become soft and a bit golden.

4. Mix in the turmeric powder, ground cinnamon, and ground cardamom, stirring well so that the spices evenly coat the onions and garlic.

5. Stir in the ground walnuts, pomegranate molasses and tomato paste. Let it cook for about a minute to bring out the flavor.

6. Return the browned lamb to the pot and stir until the pieces are well mixed with the spiced mixture.

7. Pour in the 2 cups of lamb or chicken broth along with the optional saffron water if you are using it.

8. Bring the stew to a gentle simmer, and if you like a sweeter stew, add the optional tablespoon of sugar now.

9. Cover the pot and let the stew cook on low heat for about
1.5 to 2 hours; if you use an Instant Pot or slow cooker, follow the device instructions until the lamb is tender and almost melting in your mouth.

10. Taste and adjust salt and pepper if needed, then serve hot with golden rice for a delicious feast.

Equipment Needed

1. Large heavy pot (or Dutch oven) for browning and simmering the stew
2. Stove (or Instant Pot/slow cooker if you choose to use one for cooking)
3. Sharp knife for cutting the lamb, onion, and garlic
4. Cutting board for safely chopping ingredients
5. Measuring spoons and cups to accurately add oils, spices, and liquids
6. Stirring utensil, like a wooden spoon, for mixing ingredients in the pot

FAQ

PERSIAN LAMB STEW Recipe Substitutions and Variations

• Instead of PGI Welsh Lamb, you could use lamb shoulder cubes or even beef stew meat, although it might taste a bit different
• If you don’t have ground walnuts, try using finely ground almonds or pecans for a similar nuttiness
• If you’re out of pomegranate molasses, a mix of balsamic vinegar with a pinch of sugar can work as a substitute
• You can swap lamb broth for chicken broth if that’s what you have, just adjust the seasoning as needed

Pro Tips

1. Make sure you sear the lamb real good on all sides before adding the rest of your ingredients, because that browned bit is what really gives your stew its rich flavor.

2. When you’re cooking the onions and garlic, keep an eye on them so they dont burn. You want ’em soft and golden not too dark cause burnt onions can ruin the flavor.

3. Stir in the spices slowly and evenly so that each bite gets a bit of all the yummy flavors. If you rush it, some parts might be too strong and others too bland.

4. Let the stew simmer on low heat for the full time to really tenderize the lamb and let all the taste blend. Its important to keep it at a gentle simmer so the meat doesnt get tough.