Best 3 Crock Pot Persian Lamb Stew Recipes

Journey into the realm of exotic flavors with our delectable Crock-Pot Persian Lamb Stew, a symphony of aromatic spices and tender lamb that will tantalize your taste buds. This traditional Persian dish, also known as khoresh-e ghormeh sabzi, is a harmonious blend of lamb, aromatic herbs, and vegetables, slow-cooked to perfection in a rich, flavorful broth. Alongside this main course, we present a collection of equally enticing recipes to complete your culinary voyage. Indulge in the delightful flavors of Mirza Ghasemi, a smoky eggplant and tomato dip, perfect for spreading on warm bread or crackers. Transport yourself to the vibrant streets of Tehran with our authentic Persian rice, Tahdig, renowned for its crispy, golden crust and fluffy interior. Satisfy your sweet cravings with the irresistible Persian Love Cake, a moist and flavorful treat infused with cardamom and rose water. Embark on this culinary adventure and experience the rich tapestry of Persian cuisine in your own kitchen.

Here are our top 3 tried and tested recipes!

CROCK POT PERSIAN LAMB STEW

Crock Pot Persian Lamb Stew image

Persian lamb stew sends wonderful flavors your way - not spicy - just a nice blend of flavors. A meal in one pot. Serve with a salad on the side and crusty rolls to scoop up the last of the sauce. I was very pressed for time today to make this recipe so I just put everything in the crock pot with out browning anything and it turned out heavenly - 1/2 hour on high then 4 hours on low. I used 4 shoulder steaks bone in. I did cut off any fat. Also I threw in a carrot. I love this recipe.

Provided by Bergy

Categories Stew

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
1/2 teaspoon salt
pepper
3 tablespoons olive oil (divided)
2 large onions, thinly sliced
6 garlic cloves, minced
1/2 teaspoon dried oregano
1 (14 ounce) can whole tomatoes, drained
1 large potato, peeled and cut into 1/2 inch cubes
8 ounces fresh green beans
1 small eggplant, peeled and cut into 1/2 inch cubes
1 medium zucchini, cut int 1/2 inch slices
5 bay leaves
3 tablespoons fresh parsley, chopped

Steps:

Season the lamb with about half of the salt & pepper.
In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.
Sauté the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
Add tomatoes and simmer, smashing the tomatoes as you stir.
Pour approx half of the tomatoes over the lamb in the crock pot.
Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
Add a layer of green beans, then the eggplant and zucchini.
Season each layer lightly with salt & pepper to your taste.
Pour remaining tomatoes on top.
Add bay leaves.
Cover and cook on high for 4 hours or until the lamb is tender.
Remove bay leaves & serve.

CROCK POT RUSTIC LAMB STEW

Crock Pot Rustic Lamb Stew image

Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com.

Provided by Mirj2338

Categories Stew

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 teaspoons vegetable oil (I use olive)
1/2 teaspoon thyme
1 teaspoon rosemary, crushed
1 large onion, sliced thin
2 cups water
1 cup baby carrots (1/2 pound or as many as you want)
2 cups diced potatoes
1 cup frozen peas, thawed

Steps:

Sprinkle lamb with 1/2 t salt and the pepper.
Coat with flour.
Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
Brown lamb a few pieces at a time in the hot oil.
Remove to crock pot with slotted spoon.
Reduce heat to medium.
Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
Stir in the water scraping up browned bits on bottom of pot.
Transfer onion mixture to the crock pot; add carrots and potatoes.
Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

SLOW COOKER LAMB STEW

Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Steps:

Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

Tips:

Choose high-quality lamb for the best flavor. Look for meat that is bright red and firm to the touch.
Trim excess fat from the lamb before cooking to reduce the amount of grease in the stew.
Brown the lamb in a pan before adding it to the slow cooker. This will help to develop the flavor of the meat.
Use a variety of spices to flavor the stew. Common spices used in Persian cuisine include cumin, coriander, turmeric, and saffron.
Add dried fruits and nuts to the stew for a sweet and savory flavor. Apricots, raisins, almonds, and pistachios are all popular choices.
Serve the stew with rice or bread. Basmati rice is a good choice for Persian stew.

Conclusion:

Crock-Pot Persian lamb stew is a delicious and hearty dish that is perfect for a cold winter day. The lamb is slow-cooked until it is fall-apart tender, and the spices and dried fruits give the stew a complex and flavorful taste. This stew is sure to be a hit with your family and friends.

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