Crock Pot Persian Lamb Stew
Indulge in the rich, aromatic flavors of this Crock Pot Persian Lamb Stew, a beautifully spiced one-pot meal that's as comforting as it is exotic. Tender chunks of slow-cooked lamb are paired with warm spices like turmeric, cinnamon, and cumin, creating a deeply flavorful base. Sweet dried apricots and hearty chickpeas add texture and subtle sweetness, while fresh spinach, mint, and cilantro lend a burst of vibrant freshness to the stew. With the convenience of a slow cooker, this luxurious dish requires minimal hands-on time, making it perfect for busy weeknights or relaxed weekends. Serve this Persian-inspired lamb stew over fluffy steamed basmati rice for a satisfying and fragrant meal that's sure to impress.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 1 large yellow onion
- 4 whole garlic cloves
- 1 teaspoon dried turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 14 ounces can of diced tomatoes
- 0.5 cup dried apricots
- 1 cup chickpeas (cooked or canned, drained)
- 2 cups beef or chicken stock
- 3 cups baby spinach
- 0.5 cup fresh cilantro
- 0.25 cup fresh mint leaves
- 2 tablespoons olive oil
- 1 whole lemon (juice only)
- steamed basmati rice (optional, for serving)
Instructions
Trim excess fat from the lamb shoulder, cut it into 1.5-inch pieces, and pat it dry with paper towels.
Finely dice the onion and mince the garlic cloves.
In a large skillet over medium heat, warm the olive oil. Sear the lamb pieces in batches, making sure not to overcrowd the pan, until browned on all sides. Transfer the lamb to the crock pot as each batch is done.
In the same skillet, add the diced onion and cook until softened and golden, about 5 minutes. Add the garlic, turmeric, cinnamon, cumin, and coriander, and cook for 1 more minute until aromatic.
Transfer the onion-spice mixture to the crock pot. Add the diced tomatoes (with their juice), dried apricots, chickpeas, and stock. Stir to combine.
Season with salt and black pepper, then cover the crock pot and cook on LOW for 6-8 hours, or until the lamb is tender and falls apart easily with a fork.
In the last 20 minutes of cooking, stir in the baby spinach leaves and allow them to wilt.
Before serving, stir in the lemon juice, chopped fresh cilantro, and mint for a fresh, vibrant finish.
Serve the lamb stew hot over steamed basmati rice, if desired, and enjoy!
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6810 mg | 296% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 51.0 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 5250 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
