Ingredients
2 – 3 lbs boneless leg of lamb, cut into 1” to 2” pieces
1 large yellow onion, diced
6 garlic cloves, minced
2 sweet potatoes, peeled and cut into ½” cubes
6 oz dried apricots
1 – 15 oz can diced tomatoes
2 cups beef stock
1 cup red wine
3 cinnamon sticks
2 bay leaves
6 – 8 sprigs thyme
¼ cup honey
1 TB coriander
1 TB turmeric
1 TB tamarind paste
2 tsps ground cumin
½ tsp black pepper
salt – to taste
zest & juice of 1 large lemon
2 –3 tsps red pepper flakes
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To Serve
feta
3 TBs mint, roughly chopped
handful cilantro, roughly chopped
handful dill, roughly chopped
basmati rice
Instructions
Heat a large cast iron pan over medium heat. When hot, work in batches to sear the lamb pieces on all sides (about 30 to 60 seconds per side ~ as the pan gets hotter, the time will get shorter). Remove and place in a large pot.
Once all the lamb is seared, but not cooked through, add the onions to the pan. Stir, scrapping up any browned bits. Cook for about 4 to 5 minutes, or until lightly browned. Add the garlic and cook until fragrant ~ about 30 seconds. Remove and place in the pot.
To the pot, add in the sweet potatoes, apricots, canned diced tomatoes, beef stock, red wine, cinnamon sticks, bay leaves, thyme, honey, coriander, turmeric, tamarind paste, ground cumin, black pepper, and a pinch of salt. Stir until well-combined. Cover and bring the pot to a boil over medium heat. Reduce the heat to low and cook, stirring occasionally, until the lamb and sweet potatoes are tender.
Add the lemon juice and zest and red pepper flakes. Stir, then season to taste with salt.
Serve over basmati rice with mint, cilantro, dill, and feta sprinkled on top.
Enjoy!
Notes
Slow Cooker Method: follow the directions up to searing the lamb. Instead of placing the seared lamb in a pot, place it in the pot of your slow cooker. Cook the onions and garlic as directed. Scoop the onions and garlic into the pot. Then cook the sweet potatoes for 5 to 10 minutes until seared. Place into the slow cooker and then follow the remaining directions as given. Cook on low for 6 to 8 hours, or on high for 4 to 5 hours.
Keywords: Persian stew, Persian lamb stew, Persian beef stew, Persian lamb stew with apricots, lamb and sweet potato stew, lamb stew, slow cooker stew, slow cooker lamb stew, mediterranean lamb stew