Go Back
–+ servings

Persian Lamb Stew with Potatoes Recipe

Share Print
Servings 6
Course Soup

Ingredients

  • 3 pounds lamb shoulder cut into chunks
  • 1 large leek washed and sliced
  • 1/2 yellow onion sliced
  • 1 tablespoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 2 1/2 cups beef broth
  • 2 pounds red potatoes large dice
  • oil for cooking
  • basil or parsley for topping optional

Method

  1. In a large Dutch oven or pot, add 1 tablespoon oil and place over medium-high heat.
  2. Add lamb in batches to sear and remove with slotted spoon, set aside.
  3. Add leek and onion to pot and stir. Cook for 4 minutes.
  4. Meanwhile, add turmeric, salt, black pepper and red pepper flakes to lamb and toss with spoon.
  5. Add tomato paste to onion mixture and stir. Cook for 1 minute and add lamb back into pot.
  6. Add beef broth over top of lamb and stir. Cover with lid and simmer for 2 hours.
  7. Remove lid and add potatoes. Cover and continue to cook for 30 minutes.
  8. Ladle into bowls and sprinkle with fresh basil or parsley. Enjoy

Video

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!