Make this Tonight - " Iconic Persian Lamb Stew"
- 1 ½ pounds lamb shoulder, trimmed and cut into 1 1/2 thick chunks
- 2 tablespoons vegetable oil
- 5 teaspoons kosher salt and freshly ground black pepper
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, smashed
- 1 ½ tablespoon dried fenugreek leaves
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- One 14-ounce can chickpeas, drained and rinsed
- 5 ounces baby spinach (about 3 cups)
- 1 ¼ cups coarsely chopped fresh cilantro
- 1 cup coarsely chopped fresh parsley
- 1 cup coarsely chopped fresh dill
- ¼ cup coarsely chopped fresh mint
- 2 dried Persian limes, cracked
- 1 teaspoon sugar
- ¼ cup fresh lemon juice
- 4 cups homemade or low sodium store-bought chicken stock
- Remove lamb from fridge about 30 mins before cooking
- Preheat oven to 325 F
- Heat vegetable oil in a large dutch oven or a heavy ovenproof pan over medium-high heat for 2-3 minutes.
- Toss the lamb with a ½ teaspoon of the salt and a few twists of pepper.
- Add the lamb chunks and sear the meat till nicely browned on all sides 4-5 minutes total.
- Transfer the lamb to a platter and repeat to brown the remaining lamb.
- Return all the lamb to the pan, add the onion, and saute until soft and translucent, another 5 minutes.
- Add the garlic, fenugreek leaves, cumin, and turmeric and saute until fragrant, about 1-2 minutes.
- Add the chickpeas, spinach, cilantro, parsley, dill, mint, dried limes, and sugar and saute for about 2 minutes.
- Add the lemon juice. Stock, and the remaining 4 ½ teaspoons salt.
- Bring to a simmer, then cover the pot with a tight-fitting lid.
- Transfer to the oven and cook until the lamb is tender and the herbs turn a very dark green and mushy about 2-2 ½ hours.
- Serve over rice