Persian Lamb Stew with Pomegranate Molasses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked lamb in a rich tomato and pomegranate sauce, balanced with warm spices and dried lime for authentic Persian depth. This middle eastern-inspired beef ready in about 160 minutes pairs lamb shoulder, tomatoes, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 140 min Serves 6 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 1/2 lbs lamb shoulder into 1-inch cubes. Sear in a Dutch oven over medium-high heat with 1 tbsp oil until browned on all sides, about 8 minutes. Remove and set aside.
  2. Step 2: Finely chop 1 onion and 3 garlic cloves, then sauté in the pot for 5 minutes until softened. Add 1 tsp ground cumin and 1/2 tsp ground turmeric, stirring for 1 minute until fragrant.
  3. Step 3: Return lamb to pot, add 2 cups tomatoes, 3 tbsp pomegranate molasses, and 3 dried limes (crushed slightly). Add enough water to cover by 1 inch. Bring to a simmer, cover, and cook on low heat for 2 hours until lamb is fork-tender.
  4. Step 4: Remove dried limes before serving. Adjust seasoning with salt and serve with rice.

Frequently asked questions

How long does Persian Lamb Stew with Pomegranate Molasses take to make?

Total time is about 160 minutes (20 min prep + 140 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 Stew with Pomegranate Molasses?

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 Stew with Pomegranate Molasses?

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 Stew with Pomegranate Molasses 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 Stew with Pomegranate Molasses?

Middle Eastern 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.

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