Martha Stewart's Slow-Cooker Persian Lamb Stew

Martha Stewart's Slow-Cooker Persian Lamb Stew

from food52.com
490 min
1 servings

For this Persian lamb stew recipe, a whole lamb shoulder is braised in the slow cooker until it’s silky and supple and easy to shred. Add a few aromatics, too!

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. 1

    Preheat a 5-to 6-quart slow cooker.

  2. 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. 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.