A rich, aromatic Persian Lamb Stew with Potatoes Recipe made with tender lamb, warm spices, and hearty potatoes for an easy, flavorful Persian dish.
This Persian Lamb Stew with Potatoes Recipe highlights the deep, savory flavors Persian cuisine is known for. Slow-simmered lamb becomes beautifully tender while absorbing warm spices like turmeric and pepper. The potatoes enrich the stew with a silky, satisfying texture that pairs perfectly with basmati rice or flatbread.
What makes this Persian Lamb Stew with Potatoes Recipe so appealing is its approachable technique. With simple prep and a single pot, the ingredients come together into a rich, aromatic sauce. Whether you’re familiar with Persian cooking or exploring it for the first time, this recipe offers a comforting and authentic introduction.
Serve this Persian Lamb Stew with Potatoes Recipe for a cozy family dinner or a flavorful weekend meal. Its slow-cooked depth and spice-forward profile make it both elegant and easy to love. The leftovers are even better the next day, as the flavors continue to develop and intensify.
*may contain commissioned links
Ingredients
- 3 pounds lamb shoulder, cut into chunks
- 1 large leek, washed and sliced
- 1/2 yellow onion, sliced
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 2 1/2 cups beef broth
- 2 pounds red potatoes, large dice
- oil for cooking
- basil or parsley for topping, optional
(Serves 6)
To Prepare:
- In a large Dutch oven or pot, add 1 tablespoon oil and place over medium-high heat.
- Add lamb in batches to sear and remove with slotted spoon, set aside.
- Add leek and onion to pot and stir. Cook for 4 minutes.
- Meanwhile, add turmeric, salt, black pepper and red pepper flakes to lamb and toss with spoon.
- Add tomato paste to onion mixture and stir. Cook for 1 minute and add lamb back into pot.
- Add beef broth over top of lamb and stir. Cover with lid and simmer for 2 hours.
- Remove lid and add potatoes. Cover and continue to cook for 30 minutes.
- Ladle into bowls and sprinkle with fresh basil or parsley. Enjoy!
No Comments