Slow-Cooker Persian Lamb Stew

slow cooker persian lamb stew
Photo: Stephen Kent Johnson
6 to 8 Serves

Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).


  • 1 lamb shoulder (4 to 5 pounds)

  • Kosher salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 large onions, finely chopped

  • 2 large carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 1 teaspoon dried dill

  • 1 head garlic, cloves separated and peeled

  • 3 thyme sprigs

  • 1 cup dry white wine, such as Sauvignon Blanc

  • 1 cup fresh orange juice

  • 1 dried lime (available at

  • 1 large pinch saffron threads

  • Cooked quinoa, coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for serving


  1. Preheat a 5-to-6-quart slow cooker. 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 slow cooker.

  2. Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.

  3. Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

Cook's Notes

Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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