Slow-Cooked Lamb and Herb Stew
A deeply flavorful Persian stew featuring tender lamb simmered with fresh herbs and dried limes, served with warm rice. This persian-inspired one pot ready in about 150 minutes pairs lamb shoulder, olive oil, medium, finely diced yellow 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 1/2 lbs lamb shoulder
- 2 tbsp olive oil
- 1 medium, finely diced yellow onion
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh fenugreek
- 3 whole dried limes
- 2 cups water
- 1 tsp salt
- 1/2 tsp ground turmeric
Instructions
- Step 1: Trim excess fat from 1 1/2 lbs lamb shoulder, then cut into 1-inch cubes. Heat 2 tbsp olive oil in a heavy pot over medium-high heat.
- Step 2: Sear lamb cubes in batches until golden brown on all sides, then set aside. Add 1 medium finely diced yellow onion to the pot and cook for 5 minutes until translucent.
- Step 3: Return lamb to the pot, then add 1/2 cup fresh parsley, 1/4 cup fresh fenugreek, 3 whole dried limes, 2 cups water, 1 tsp salt, and 1/2 tsp ground turmeric. Stir well to combine.
- Step 4: Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until lamb is fork-tender and flavors meld.
- Step 5: Discard dried limes before serving. Skim excess fat from the surface if desired. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb and Herb Stew take to make?
Total time is about 150 minutes (30 min prep + 120 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 Slow-Cooked Lamb and Herb Stew?
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 Slow-Cooked Lamb and Herb Stew?
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 Slow-Cooked Lamb and Herb Stew 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 Slow-Cooked Lamb and Herb Stew?
Persian one pot 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
