Persian Lamb and Dried Lime Stew with Cinnamon
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Persian Lamb and Dried Lime Stew with Cinnamon take to make?
Total time is about 135 minutes (25 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Persian Lamb and Dried Lime Stew with Cinnamon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Persian Lamb and Dried Lime Stew with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Persian Lamb and Dried Lime Stew with Cinnamon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Persian Lamb and Dried Lime Stew with Cinnamon?
Persian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This was amazing! The dried lime gave such a unique flavor. My family loved it.
- ★★★★☆
My kids asked for seconds! The dried lime added a nice tang.
- ★★★★☆
Loved the flavor, but it took longer than the recipe said to cook. Still delicious.
