Lamb Stew infused with rose water is one of those dishes whose ethnicity is hard to pin down. Is it Indian, Turkish, Middle Eastern? All of these ethnic groups use rose water in their cooking. Oh well, it really doesn’t matter. For the sake of categorizing, I am saying it is Middle Eastern. It has a nice balance of sweet and savory; it is absolutely amazing.
Lamb Stew infused with rose water is probably one of the most interesting rose water dishes I have attempted. I mean, there was Pistachio Cookies as well as Rose water lemonade, but neither proved as challenging as this one. Too much rose water and you might as well be eating, well, a rose! Don’t get me wrong, it’s not hard to make, it’s just very important to have the right balance. Although rose water has a strong scent, its taste is very delicate.
The rose water is added at the very end of the cooking process. It’s such a delicate touch that you definitely don’t want to cook it off. I like to serve it with basmati rice instead of a regular white rice. Basmati rice tends to have more flavor. Also, if you are on a Paleo diet, pair this stew with a cauliflower mash.
One of the things I love the most about this Lamb Stew infused with rose water is the diversity of ingredients: lamb, apricots, cherries, rose water, almonds. By the way make sure the almonds are blanched. You certainly don’t want almond skins floating in your stew. Not pretty!!!
Now, you might be asking yourself, can I make this with regular beef? Well, sure! Remember a recipe is just a suggestion. I happen to love lamb because I find its taste a little richer than beef. I love the smell of this dish simmering on the stove on a cold day.
Lamb Stew Infused with Rose Water
Here is a Turkish and or Middle Eastern style lamb stew infused with rose water. The dried apricots, cherries, pomegranate juice and honey add a nice sweet note to this wonderful dish. Serve this over rice or couscous.
- 1 lb lamb cut into 1" cubes
- 1 Tbsp olive oil
- 1 tsp salt
- 2 tsp cumin
- 1 onion medium, sliced thinly
- 2 cups beef broth
- 1/4 cup parsley fresh, chopped
- 1/2 cup water
- 1 Tbsp honey
- 1 Tbsp pomegranate juice
- 1/4 cup apricots dried and chopped
- 2 Tbsp cherries dried and chopped
- 1/4 almonds blanched
- 1 Tbsp rose water (food grade)
- In a large pot heat the olive oil and add the lamb cubes. Sprinkle with salt and cumin. Add the onions and stir fry until the meat begins to brown.
- Add the beef broth and the parsley. Reduce heat.
- In a small cup mix together water, honey and pomegranate juice.
- Add mixture to the beef.
- Cover and cook for about 40 minutes.
- Add the apricots, cherries and almonds. Cook for an additional 10 minutes.
- Add the rose water.
- Allow the stew to sit for about 5 minutes before serving.