Persian Stew

Persian Stew

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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


  • 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
  • 1
    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


  1. Brown 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.
  2. Remove bay leaf . Ladle into bowls and serve with sliced dill pickles.
  3. One 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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