Name: Slow Cooker Persian Inspired Lamb and Herb Stew with Roasted Spaghetti Squash
Ingredients: 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)

Slow Cooker Persian Inspired Lamb and Herb Stew with Roasted Spaghetti Squash

Print Recipe

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

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.
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.
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.
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.
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.
Add the soaked beans, salt and lemon juice to the slow cooker and stir to combine everything.
Cook on low setting for 8 hours.
Serve over roasted spaghetti squash and add more lemon if desired.

Notes

This stew freezes very well.

Find it online: https://tastybalancenutrition.com/recipe/slow-cooker-persian-inspired-lamb-and-herb-stew-with-roasted-spaghetti-squash/