Slow-Cooked Lamb and Herb Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A deeply flavorful Persian stew featuring tender lamb simmered with fresh herbs and dried limes, served with warm rice. This Persian-inspired one-pot recipe, ready in about 150 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Discard dried limes before serving. Skim excess fat from the surface if desired. Serve hot with steamed rice.