Slow-Cooked Persian Lamb Stew with Dried Limes and Herbs

Tender lamb shoulder breaks down into silky shreds in a tangy, herbal broth scented with dried Persian limes and earthy fenugreek. Kidney beans add body, while handfuls of fresh parsley and cilantro turn the pot bright and alive. The long, gentle braise fills the kitchen with warm spice and citrus, and the result is a stew that feels like home. Serve it over saffron basmati rice or alongside mashed sweet potato to soak up every drop of that golden, aromatic broth.

By TasteBuds

Recipe details

Yield
6 people
Prep time
25 minutes
Cook time
2 hours 45 minutes
Total time
2 hours 50 minutes

Ingredients

  • 2½ lb lamb shoulder, trimmed and cut into 2-inch chunks
  • 1 large yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1½ tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tbsp dried fenugreek leaves (also called kasuri methi)
  • 4 whole dried Persian limes, pierced several times with a knife tip (also called limoo omani or black limes)
  • 1 (15 oz) can cooked kidney beans, drained and rinsed (or 1½ cups home-cooked)
  • 4 cups chicken stock (halal-certified, low-sodium)
  • 1½ cups fresh flat-leaf parsley, roughly chopped
  • 1 cup fresh cilantro, roughly chopped
  • 2 tbsp olive oil
  • 1½ tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 2 tbsp fresh lemon juice (from about 1 lemon)

Instructions

  1. Pat 2½ lb lamb shoulder chunks dry with paper towels, then season all over with 1 tsp kosher salt and ½ tsp black pepper.
  2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers.
  3. Working in batches to avoid crowding, add the lamb chunks and sear on all sides until deeply browned, about 8 minutes total per batch. Transfer browned lamb to a plate and set aside.
  4. While the lamb sears, finely dice 1 large yellow onion.
  5. Reduce heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until softened and golden at the edges, about 8 minutes.
  6. While the onion cooks, mince 5 cloves garlic.
  7. Add the 5 cloves garlic, minced, 1½ tsp ground turmeric, 1 tsp ground cumin, and ½ tsp ground cinnamon to the pot. Stir constantly until fragrant, about 1 minute.
  8. Return the browned lamb and any accumulated juices to the pot. Add 4 cups chicken stock, 2 tbsp dried fenugreek leaves, and 4 whole dried Persian limes, pierced. Stir to combine.
  9. Bring to a boil, then reduce heat to low, cover, and simmer gently until the lamb is very tender and starting to fall apart, about 2 hours. Check occasionally and give it a stir.
  10. While the lamb simmers (during the last 15 minutes), drain and rinse 1 (15 oz) can kidney beans. Roughly chop 1½ cups fresh flat-leaf parsley and 1 cup fresh cilantro.
  11. Stir in the kidney beans, drained and rinsed, 1½ cups parsley, roughly chopped, and 1 cup cilantro, roughly chopped. Cover and simmer for another 15 minutes to let the flavors meld.
  12. Stir in 2 tbsp fresh lemon juice and taste the broth. Add the remaining ½ tsp kosher salt (or more) if needed. The stew should be tangy, savory, and well-seasoned.
  13. Ladle into bowls, making sure each serving gets a dried lime. Serve hot over saffron basmati rice or alongside mashed sweet potato.