This Persian lamb stew is a delicious fusion of tender, slow-cooked lamb and the sweet-tart flavor of pomegranate molasses.
Warm spices and a hint of fresh herbs create an aromatic and balanced dish perfect for a comforting dinner.
Ideal to prepare ahead, this stew develops even deeper flavors when gently reheated.
Why You’ll Love This Recipe
- Slow cooking tenderizes the lamb and allows the spices and pomegranate molasses to infuse the meat fully.
- The balance of sweet pomegranate, warming cinnamon and turmeric, and savory onions creates a rich and layered flavor profile.
- Finishing with fresh herbs brightens the dish, giving a fresh contrast to the deep, slow-cooked flavors.
Persian Pomegranate Lamb Stew
This Persian Lamb and Pomegranate Stew features tender lamb slow-cooked with pomegranate molasses and warm spices for a unique sweet and savory flavor.
- Prep time
- 20 minutes
- Cook time
- 120 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 lbs (900 g) lamb shoulder, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1 1/2 cups (360 ml) beef or lamb broth
- 1/2 cup (120 ml) pomegranate molasses
- 1 tablespoon brown sugar
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste
Instructions
- Brown the lamb and sauté aromatics Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown on all sides for about 5-7 minutes. Remove lamb and set aside. In the same pot, add the chopped onion and garlic. Cook until softened and fragrant, about 5 minutes.
- Add spices and tomato paste Stir in tomato paste, turmeric, cinnamon, cumin, black pepper, and cloves. Cook, stirring, for 2 minutes to toast the spices.
- Simmer the stew Return lamb to the pot. Pour in the broth and pomegranate molasses. Add brown sugar and stir well. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours, or until lamb is tender.
- Final seasoning and garnish Season with salt to taste. Stir in chopped cilantro and parsley just before serving for freshness.
Helpful Tips
- Use pomegranate molasses available in Middle Eastern markets or online to get the authentic tangy sweetness.
- Lamb shoulder is preferred for slow cooking as it becomes wonderfully tender and flavorful.
- If your stew is too tart, add a little more brown sugar to balance the acidity.
- The stew is best served over saffron rice or with warm flatbread.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop until the internal temperature reaches 165°F (74°C) before serving.
This stew does not freeze well due to the pomegranate molasses altering texture after thawing.
Frequently Asked Questions
Can I use another cut of lamb?
Yes, lamb shanks or leg can be used but may require slightly different cooking times for tenderness.
Is pomegranate molasses gluten-free?
Yes, pomegranate molasses is naturally gluten-free, but always check labels for cross-contamination if you have a gluten allergy.
Can I make this stew in a slow cooker?
Yes, after browning the lamb and sautéing onions and spices on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours.
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