Indulge your senses with the rich, aromatic flavors of Persian cuisine by trying out this exquisite Saffron and Honey Lamb Stew! Imagine tender chunks of lamb shoulder simmered to perfection, bathed in a luxurious sauce infused with the golden hues of saffron and the natural sweetness of honey. This dish not only promises to warm your heart but also offers an unforgettable culinary experience that will have your guests asking for seconds. With just a few simple ingredients and a little patience, you can create a masterpiece that transports you to the vibrant streets of Persia. Ready to impress your taste buds? Let’s dive into this delightful recipe!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Persian
Serves: 4-6 servings
Ingredients
- lamb shoulder
- saffron threads
- honey
- onion
- garlic
- chicken broth
- thyme
- bay leaves
- salt
- black pepper
Instructions
- Prepare the saffron by grinding threads into a fine powder using a mortar and pestle, then steep in 2 tablespoons of hot water for 15 minutes to release its full flavor and golden color.
- Cut lamb shoulder into
- 5-inch cubes, trimming excess fat. Pat meat dry with paper towels to ensure proper browning.
- Season lamb pieces generously with salt and freshly ground black pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and brown lamb pieces in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté finely chopped onions until translucent and slightly caramelized, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn.
- Return browned lamb to the pot, then add chicken broth, saffron water, honey, fresh thyme sprigs, and bay leaves.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let the stew cook slowly for
- 5 to 2 hours, stirring occasionally.
- Check meat tenderness periodically. Lamb should become extremely tender and almost falling apart when done.
- Remove bay leaves and thyme sprigs before serving. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh herbs like parsley or cilantro, alongside Persian rice or flatbread.
Tips
- Saffron Preparation: For the best flavor and color, make sure to grind your saffron threads into a fine powder and steep them in hot water for at least 15 minutes. This allows the saffron to fully release its vibrant essence.
- Browning the Lamb: Don’t rush the browning process! Taking the time to sear the lamb pieces until they are golden-brown adds depth to the stew’s flavor. Brown in batches to avoid overcrowding the pot.
- Low and Slow Cooking: Allow the stew to simmer gently on low heat. This slow cooking method ensures the lamb becomes incredibly tender and allows the flavors to meld beautifully.
- Seasoning Adjustments: Taste your stew before serving. Depending on your preference, you might want to adjust the salt and pepper levels to enhance the overall flavor.
- Serving Suggestions: For an authentic experience, serve your stew with fluffy Persian rice or warm flatbread, and garnish with fresh herbs like parsley or cilantro to elevate the dish visually and flavor-wise.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
