Slow-Cooked Herb and Lamb Stew with Dried Limes

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A fragrant Persian stew featuring tender lamb simmered with fresh herbs and dried limes, perfect for a cozy dinner. This Persian-inspired one-pot recipe, ready in about 110 minutes, pairs lamb shoulder, dried lime, onion 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.

Ingredients

• 1.5 lbs lamb shoulder
• 2 tbsp dried lime
• 2 large onion
• 3 cloves garlic
• 1/4 cup fresh cilantro
• 1/4 cup fresh parsley
• 1/4 cup fresh dill
• 1/2 cup dried split peas
• 2 tbsp vegetable oil
• 1 tbsp turmeric
• 1/2 cup spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1.5 lbs lamb shoulder cubes and brown for 5-7 minutes, stirring occasionally until golden brown on all sides.
2. Step 2: Add 2 large onions, finely chopped, and cook for 5 minutes until translucent. Add 3 cloves garlic, minced, and cook for 1 more minute until fragrant.
3. Step 3: Stir in 1/4 cup fresh cilantro, 1/4 cup fresh parsley, 1/4 cup fresh dill, 2 tbsp dried lime (crushed), 1/2 cup dried split peas, 1 tbsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Add 4 cups water and bring to a simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until lamb is tender.
5. Step 5: Add 1/2 cup fresh spinach and cook for 5 more minutes until wilted.