Persian Lamb Stew

• Gluten free

• Meat

  • 3 lbs Lamb meat

• Produce

  • 2 Onions, medium
  • 1/4 cup Parsley or cilantro, fresh

• Canned Goods

  • 3 tbsp Tomato paste

• Pasta & Grains

  • 4 cups Basmati rice

• Baking & Spices

  • 2 tsp Black pepper
  • 1 tsp Red pepper flakes
  • 1 tsp Salt
  • 1 tbsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on toriavey.com

Description

Ingredients

• 1 tbsp turmeric
• 2 tsp black pepper
• 1 tsp salt (if salt sensitive, you may want to use less and salt to taste at the end of cooking)
• 1 tsp crushed red pepper flakes
• 3 tbsp extra virgin olive oil
• 2 medium onions, minced
• 3 lbs lamb meat cut into chunks for stewing (leg meat works well, it cooks up very tender)
• 3 tbsp tomato paste
• 1/4 cup fresh parsley or cilantro, chopped
• 4 cups steamed basmati rice for serving

Directions

• In a small dish, mix together turmeric, black pepper, salt, and crushed red pepper seasoning. In a large pot, heat olive oil over medium high till hot (not smoking). Saute for 10 minutes until onion softens and starts to turn golden brown. Add the lamb stew meat to the pot. You can use bone-in lamb meat, boneless meat, or a combination of the two. Brown the meat for a few minutes on each side. Drain the fat that collects at the bottom of the pot. Sprinkle the seasonings evenly across the top of the browned meat. Cover the meat with 4 cups of water. Bring mixture to a slow boil, then reduce heat to medium low. Simmer on medium low heat for two hours. Use a large shallow spoon to skim the fat from the surface of the cooking liquid every 30 minutes. After 2 hours, add tomato paste to the pot and stir slowly until paste dissolves into the broth. Simmer for another 20 minutes uncovered, stirring occasionally, until the meat is nice and tender and the sauce has thickened. Taste and adjust seasoning, adding more salt and.or spice, if desired. Garnish the stew with fresh parsley or cilantro. Serve lamb and sauce over freshly steamed basmati rice.