Persian Lamb with Chickpeas Raisins and Almonds


2 lbs lean lamb, cut into 1 inch cubes
1 tsp cinnamon, ground
1 tsp allspice
1 tsp freshly grated nutmeg
1 large onion, chopped
1 small egg plant, cut into 3/4 inch dice
1 (14 oz) can diced tomatoes
3 garlic cloves, chopped
3 garlic cloves, chopped
1 zucchini, chopped into 3/4 inch dice
4 tbs lemon juice
1 tbs tomato paste
1 (14 oz) can of chickpeas, drained and rinsed
1 cup golden raisins
1/2 cup slivered almonds, toasted
1 small hand full mint, for garnish
kosher salt and black pepper to taste
This is a typical Persian Lamb stew prepared in a slow cooker with fresh vegetables, chickpeas, raisins and almonds.

  • Trim lamb of excess fat and cut into 1 inch cubes.
  • Put the lamb in a slow cooker, sprinkle over, cinnamon, allspice and nutmeg, then season with salt and pepper..
  • Stir to combine.
  • Stir in the onion, garlic, eggplant, carrot and zucchini.
  • Pour in the tomato and lemon juice and add the tomato paste.
  • Add chickpeas and raisins and stir well.
  • Cook for  4-6 hours, or until the lamb is very tender.
  • To serve, spoon into serving bowls and scatter over the almonds and mint leaves.
  • Serve with rice and plain yogurt if desired.




30 min


4 hr


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