Gluten-Free, Main Course, Meat, Slow Cooker
Slow Cooker Persian Inspired Lamb and Herb Stew with Roasted Spaghetti Squash
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Slow Cooker Persian Inspired Lamb and Herb Stew with Roasted Spaghetti Squash

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This is my Americanized version of the popular Persian dish gormeh sabzi. This lamb and herb stew is traditionally served with Persian style white basmati rice, but I created a healthier, yet still delicious, version paired with roasted spaghetti squash.

  • Yield: About 6 Cups of stew; 4-6 Servings 1x

Ingredients

Scale
  • 3/4 cup dried kidney beans, soaked overnight, drained and rinsed
  • 3 tablespoons olive oil, divided
  • 3 bunches of parsley (about 6 packed cups of leaves)
  • 1 large bunch cilantro ( about 1–1/2 packed cups of leaves)
  • 1 bunch green onions, sliced (both white and green parts) (about 1–1/4 cups)
  • 1 lb leg of lamb steak, cut into 1″ pieces, fat trimmed (beef can also be used)
  • 1 medium onion, chopped (about 1–1/2 cups)
  • 2 cloves garlic, peeled and finely chopped (about 2 tsp)
  • 2 teaspoons turmeric
  • 2 tablespoons tomato paste
  • 1 teaspoon Kosher salt
  • 2–1/2 cups chicken stock, divided (low or reduced sodium if possible)
  • 2 tablespoons lemon juice
  • Roasted spaghetti squash – to get 4 cups of cooked squash, you’ll need about a 2-1/2 lb squash (Recipe Here)

Instructions

  1. Finely chop the parsley leaves, cilantro leaves and green onions with a knife, or pulse in the food processor until finely chopped, but not pureed. With this amount of herbs, you’ll want to pulse in 2 batches.
  2. Heat a large skillet (12 inches) over medium heat. Once hot, add 1 tablespoon oil to the skillet. Add the chopped parsley, cilantro, and green onions. Saute for 15 minutes, stirring every few minutes. Transfer herbs to a slow cooker.
  3. Pat the lamb cubes with a paper towel. Heat the same skillet on high heat. Add 1 Tablespoon oil to the skillet. Once oil is hot, add the meat and allow to brown, about 2 minutes on each side. Transfer meat to the slow cooker.
  4. Turn heat down to medium and add the last 1 Tablespoon of oil to the skillet. Once oil is hot add the onions and garlic and saute until browned, about 5 minutes. Add the turmeric and tomato paste and continue to cook for 3 more minutes, stirring frequently . Transfer the onions to the slow cooker.
  5. Turn the heat back on high and add 1 cup of chicken stock to the skillet and scrape the caramelized bits off the bottom of the pan. Add this liquid to the crockpot plus 1-1/2 more cups of stock.
  6. Add the soaked beans, salt and lemon juice to the slow cooker and stir to combine everything.
  7. Cook on low setting for 8 hours.
  8. Serve over roasted spaghetti squash and add more lemon if desired.

Notes

This stew freezes very well.