Crockpot Persian Lamb



This is my simplified (and tweaked) version of Dizi, or abgousht, a popular Persian meal. Very tasty meal that usually requires more work. My husband really raved over this one...he said it was the combination of all the flavors together (including the pomegranate syrup and yogurt sauce.) He said " better than restaurant" and "hard to make himself not over eat it was so tasty."
I liked it quite a bit, though my favorite meals tend to have more spice.

Easy enough to do for a regular family meal, not just super special occasions.


★★★★★ 1 vote


  • ~2 lb
    lamb (shanks are originally suggested)
  • 2 large
    onions, quartered
  • 3-4
    red potatoes (or about same volume other type of potato), quartered
  • 2
    roma tomatoes, cut in large chunks
  • 1 Tbsp
    tomato paste
  • 2
    whole limu omani (dried persian limes), pierced (may be substituted with lime or lemon juice if needed...i have also substituted sour grape or pomegranate paste...something to give it tartness)
  • 1 tsp
    turmeric powder
  • 1 tsp
    (heaping tsp.) cinnamon
  • some
    salt & pepper, to taste (try 2 1/2 tsp. salt, 1 tsp. pepper)
  • 2 1/2 c
  • 1 can(s)
    chick peas

  • ·
    plain yogurt with dried mint mixed in
  • ·
    pomegranate syrup to drizzle on top (optional, but very good)
  • ·
    good tasting flat bread

How to Make Crockpot Persian Lamb


  1. Place all ingredients in crockpot, including the liquid from the chick peas, but not the chick peas.

    Cook on high until everything is very tender.

    Add the chick peas.
  2. Drain, but reserve the broth. (Or use a slotted spoon to remove almost everything from the broth.) Remove any bones.

    Mash the ingredients without the broth in a bowl.
  3. To serve, I drizzle the mash with pomegranate syrup. To eat, use the flat bread to scoop mash and yogurt sauce together..

    You may use the broth to serve as a soup alongside, or save for making something later.

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