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Slow-Cooker Persian Lamb Stew

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Recipe photo courtesy of Stephen Kent Johnson

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).

Source: Martha Stewart Living, September 2017
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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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  • MS12144782
    12 SEP, 2017
    So delicious! I used a 4lb bone in NZ leg of lamb, and cooked this for 7 hours at 260F in my cast iron in the oven, covered. I basted it regularly and turned it twice, also added some homemade chicken stock to the starting liquid to keep everything extra moist. I didn't have fresh dill, so topped it with fresh mint leaves, will make again for sure.
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