Persian Lamb and Dried Lime Stew with Cinnamon

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-cooked lamb with dried limes and warm spices, served with fragrant rice for an aromatic Persian-inspired meal. This Persian-inspired beef recipe, ready in about 135 minutes, pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 110 min Serves 6 Persian cuisine 550 cal/serving

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Ingredients

1.5 pounds, cut into 1-inch cubes lamb shoulder
2 tablespoons olive oil
1 large, finely chopped yellow onion
2 cloves, minced garlic
1 tablespoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
4, cut into 4 pieces each dried limes
4 cups lamb stock
1 cup, rinsed basmati rice
1/2 cup, chopped fresh cilantro
2 tablespoons lemon juice
to taste salt

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat.
Step 2: Season lamb shoulder cubes (1.5 pounds) with salt and sear for 5 minutes until browned on all sides; remove and set aside.
Step 3: Add 1 large finely chopped yellow onion to the pot and cook for 5 minutes until softened.
Step 4: Add 2 minced garlic cloves, 1 tablespoon ground turmeric, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cumin, then cook for 1 minute until fragrant.
Step 5: Return lamb to the pot.
Step 6: Add 4 dried limes (cut into pieces) and 4 cups lamb stock.
Step 7: Bring to a simmer, reduce heat to low, cover, and cook for 1.5 hours until lamb is tender.
Step 8: Stir in 1 cup rinsed basmati rice and cook for 20 minutes more.
Step 9: Just before serving, stir in 1/2 cup chopped cilantro and 2 tablespoons lemon juice.