Persian Lamb Stew

This stew is simple but packed with flavour. You need very few ingredients to create such a great dish.  I cook this meal often and use the stove or pressure cooker… both ways are equally delicious. It works well with any cut of lamb as long as you can cut it into chunks. Today I used lamb forequarter chops and made sure to cut excess fat from around the chops.



  • 1 tablespoon  turmeric
  • 2 teaspoons black pepper
  • 1 teaspoon crushed red chilli flakes
  • 3 tablespoons oil
  • 2 medium onions, finely diced
  • 1.5 kilos lamb meat cut into chunks
  • 3 tablespoons tomato paste
  • 1/4 cup fresh parsley or coriander, chopped
  • 1 litre beef stock
  • 1 handful of baby spinach leaves


  • In a small dish, mix together turmeric, black pepper, salt, and chilli.
  • In a large pot, heat oil over a medium heat. Sauté until onion softens and starts to turn golden brown.
  • Add the meat to the pot and sprinkle over the seasonings.
  • Sauté until the meat has browned on all sides.
  • Add the stock and bring to a slow boil, then reduce heat to low. Simmer for two hours.
  • Skim the fat from the surface every 30 minutes.*
  • After 2 hours, add tomato paste to the pot and stir thoroughly.
  • Simmer for another 20 minutes uncovered until the meat is tender and the sauce has reduced.
  • Add the spinach leaves and stir until they have wilted.
  • Garnish the stew with fresh parsley or coriander.
  • Serve with steamed basmati rice and sour cream/Greek yoghurt (optional).

* Placing paper towel on the top of the stew is an easy way to skim the fat. Be careful as the liquid is extremely hot.