Martha Stewart's Slow-Cooker Persian Lamb Stew
Food52
Photo by Stephen Kent Johnson
- Serves
- 6 to 8
- Prep Time
- 10 Minutes
- Cook Time
- 8 Hours
Reprinted from Martha Stewart’s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Here a whole lamb shoulder is braised in the slow cooker until it’s silky and supple and easy to shred. A few aromatics give it distinctive flavor, among them saffron and dried lime, available at Middle Eastern markets and from online grocers. Serve the lamb over red or white quinoa, and garnish with pomegranate seeds, pistachios, and chopped fresh dill.
Ingredients
- 1 lamb shoulder (4 to 5 pounds)
- Coarse salt and freshly ground pepper
- 2 tablespoon extra-virgin olive oil
- 2 large onions, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 teaspoon dried dill weed
- 1 head garlic, cloves peeled
- 3 thyme sprigs
- 1 cup dry white wine
- 1 cup fresh orange juice
- 1 dried lime
- 1 large pinch saffron threads
- Cooked quinoa, for serving
- Coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for garnish
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Martha Stewart's Slow-Cooker Persian Lamb Stew
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Directions
- Step 1
Preheat a 5-to 6-quart slow cooker.
- Step 2
Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to the slow cooker.
- Step 3
Add onions, carrots, celery, and dill weed to Dutch oven and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker. Add garlic, thyme, wine, orange juice, dried lime, and saffron. Cover and cook on low, until meat is falling apart and shreds easily, 7 to 8 hours (or on high for 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.