Persian Stew

Persian Stew Recipe

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Danielle Sprueill


This is one of my Mother's recipes and I have not fixed it yet. It looks so good, and I love lamb. I have it on my list to cook. It's an old recipe.
I love using all the herbs and spices.


★★★★★ 1 vote

15 Min
1 Hr 30 Min
Stove Top


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1 Tbsp
olive oil, extra virgin
1 1/2 lb
lean boneless lamb shoulder cut in 1 1/2 in pieces
1/2 c
chopped onion
2 can(s)
8 oz ea tomato sauce
1/4 c
1 Tbsp
lemon juice
bay leaf
1/2 tsp
1/8 tsp
black pepper
1/2 tsp
oregano leaves crushed
1/2 tsp
thyme leaves crushed
1/2 tsp
gr turmeric
1/4 tsp
cinnamon, ground
1 1/4 c
canned great northern beans

How to Make Persian Stew


  • 1Brown meat on all sides in hot oil. Add onion, stirring until onion is soft. Add remaining ingredients except beans, and simmer COVERED 1 1/2 hrs until tender. During last 1/2 hour stir in beans.
  • 2Remove bay leaf . Ladle into bowls and serve with sliced dill pickles.
  • 3One other option, omit beans and serve meat over hot rice.

Printable Recipe Card

About Persian Stew

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Middle Eastern

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