Martha Stewart's Slow-Cooker Persian Lamb Stew
Ingredients
- 1 lamb shoulder
4 to 5 pounds
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 large onions
finely chopped
- 2 large carrots
finely chopped
- 2 celery stalks
finely chopped
- 1 teaspoon dried dill weed
- 1 head garlic
cloves peeled
- 3 thyme sprigs
- 1 cup dry white wine
- 1 cup fresh orange juice
- 1 dried lime
- 1 large pinch saffron threads
- Cooked quinoa
for serving
- Coarsely chopped fresh dill
pomegranate seeds, and unsalted pistachios, for garnish
Directions
- 1
Preheat a 5-to 6-quart slow cooker.
- 2
Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to the slow cooker.
- 3
Add onions, carrots, celery, and dill weed to Dutch oven and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker. Add garlic, thyme, wine, orange juice, dried lime, and saffron. Cover and cook on low, until meat is falling apart and shreds easily, 7 to 8 hours (or on high for 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.
Martha Stewart's Slow-Cooker Persian Lamb Stew
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a deeply flavorful, melt-in-your-mouth lamb stew without endless kitchen hours? Martha Stewart's Slow-Cooker Persian Lamb Stew offers an effortless path to culinary excellence, transforming a humble lamb shoulder into an extraordinary, fork-tender meal.
This recipe is a testament to the power of slow cooking, gently braising a robust lamb shoulder for hours until it's unbelievably silky and effortlessly shreddable. The secret lies in infusing the lamb with a carefully selected array of aromatics—finely chopped onions, carrots, and celery—alongside earthy dried dill, fragrant garlic, and fresh thyme. This extended, low-and-slow cooking process allows the meat to absorb every nuance of these complex flavors, resulting in a stew that's both comforting and remarkably sophisticated.
You'll discover an incredibly aromatic and rich stew, where the lamb is so tender it literally falls apart at the touch of a fork. The broth, a harmonious blend of savory lamb drippings, bright dry white wine, and sweet fresh orange juice, is elevated by the unique, tangy depth of a dried lime and the luxurious, subtly floral notes of saffron threads. Each spoonful promises a symphony of flavors—savory, slightly tart, and deeply aromatic. Served with fluffy cooked quinoa and adorned with fresh dill, vibrant pomegranate seeds, and crunchy unsalted pistachios, this dish provides a delightful interplay of textures and tastes, making it perfect for a special occasion or a cozy, indulgent dinner.
While the core flavors of this Persian lamb stew are exceptional as is, you can certainly play with the garnishes to suit your pantry or preference. The recipe suggests fresh dill, pomegranate seeds, and unsalted pistachios for a vibrant finish, but feel free to use one or two, or even substitute with toasted slivered almonds for a different nutty crunch.
This exquisite lamb stew is perfectly suited for a comforting family dinner on a chilly evening or an impressive centerpiece for a relaxed gathering with friends. Serve it generously over a bed of cooked quinoa, ensuring each portion is beautifully garnished with a sprinkle of fresh dill, jewel-toned pomegranate seeds, and a scattering of pistachios for a feast for both the eyes and the palate.