Persian Lamb Stew
6-8
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
lamb shoulder
coarse salt and freshly ground pepper
2 tbsp
extra-virgin olive oil
2 lg
onions, finely chopped
2 lg
carrots, finely chopped
2 lg
celery stalks, finely chopped
1 tsp
dried dill weed
1
head garlic, cloves peeled
3
thyme sprigs
1 c
dry white wine
1 c
fresh orange juice
1
dried lime
1 lg
pinch saffron threads
cooked quinoa, for serving
coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for garnish
In Martha Stewart’s Slow Cooker, classic recipes are adapted for the beloved counter top device, making meal prep virtually hands-off.
Here a whole lamb shoulder is braised in the slow cooker until it’s silky and supple and easy to shred. A few aromatics give it distinctive flavor, among them saffron and dried lime, available at Middle Eastern markets and from online grocers. Serve the lamb over red or white quinoa, and garnish with pomegranate seeds, pistachios, and chopped fresh dill.
Directions
- Preheat a 5-to 6-quart slow cooker.
- 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.
- 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.
Reprinted from Martha Stewart’s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
