Persian Lamb Stew

Serves: 4
Total Calories: 350


1 pound lean lamb, trimmed of visible fat and cubed
1 tablespoon polyunsaturated oil
1 medium onion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon dried thyme
2 tablespoons seedless raisins
4 ounces dried apricots, halved
1 small eggplant, cut in small pieces
1 small zucchini, cut in small pieces
water to cover


Brown the meat under the broiler on a rack in a large pan. Sauté the onion in a large casserole in the oil until golden and add the lamb. Season with the salt, pepper, cinnamon, thyme and allspice. Add the raisins, apricots, eggplant and zucchini. Cover with water and simmer gently, covered for 1 1/2 hours. Serve over boiled rice.

Nutritional Facts:

Serves: 4
Total Calories: 350
Calories from Fat: 0

This Persian Lamb Stew recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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