• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Analida's Ethnic Spoon

  • Home
  • About Us
  • Recipes
  • Shop
  • Contact
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home >> Middle Eastern

    Lamb Stew with Rose Water

    Modified: Oct 16, 2023 · Published: Feb 18, 2021 by Analida · • Word count:1014 words. • About 6 minutes to read this article. • This post may contain affiliate links ·

    434 shares
    • 77
    Jump to Recipe Print Recipe

    It's one of those dishes whose ethnicity is hard to pin down. Is it Indian, Turkish, Middle Eastern? All of these ethnic groups have recipes with rosewater. Oh well, it really doesn't matter.

    Find out how to make a Middle Eastern lamb stew with apricots, almonds, cherries and rose water | ethnicspoon.com
    Jump to:
    • About rosewater
    • Step by step photos:
    • Frequently asked questions:
    • Lamb Stew Infused with Rose Water Recipe

    For the sake of categorizing, I am saying this is Middle Eastern food. It has a nice balance of sweet and savory; it is absolutely amazing.

    About rosewater

    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.

    Don't add the rosewater too soon! 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.

    Turkish or Middle Eastern style lamb stew with dried apricots, cherries and rosewater | ethnicspon.com


    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!!!

    Step by step photos:

    A collage of photos showing the ingredients and steps to make a Turkish style lamb stew in a large pot in a stove.
    1. Gather all the ingredients for your lamb stew and have them measured, chopped and ready to go.
    2. In a large Dutch oven heat the olive oil on medium heat and add the lamb cubes.  Sprinkle the lamb with the salt, and cumin. Optional:  Sprinkle 2 tablespoons flour over the lamb if you want a thicker broth.
    3. Add the onions and stir fry until the meat begins to brown.
    4. Pour in the beef broth and add the parsley then turn the heat to low and cover.
    5. Whisk together the water, honey and pomegranate juice.
    6. Pour in the honey mixture to the pot. Cover and simmer for 40 minutes.
    7. After 40 minutes add in the blanched almonds, apricots and cherries. Stir them in and simmer for 10 more minutes. Note: To blanch the almonds place them in a sauce pan with boiling water for about 5 minutes, drain, cool in cold water then remove all the skins. As I mentioned earlier, you don't want a bunch of almond skins floating around your stew (not pretty) so blanch them and remove the skins.
    8. Stir in the rosewater and allow the stew to sit for about 5 minutes before serving.

    Frequently asked questions:

    • How long can I save the lamb stew? You can store in the refrigerator for up to 3 days in an airtight container.
    • Can I freeze lamb stew? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to 4-6 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
    • How do I reheat the stew? Reheat the stew in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.

    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.

    If you like the exotic flavors of Middle Eastern food here are some of my favorites you can print or bookmark for later.

    Middle Eastern lentil soup is a simple soup that has lots of rich flavors and little lemon juice.
    Zatar or za’atar is a spice blend you can easily make at home for dipping oils, sprinkle on hummus or toasted pita bread.
    A salad to try would be a traditional Middle Eastern style tabouleh or tabbouleh that consists of lots of parsley along with bulgur wheat, mint, tomato and onions. You will love the bright flavors in this dish!
    Chicken shawarma is a dish you can make on the grill or pan sear with small pieces of chicken, a tasty spice bend and then wrap in a pita with a tomato, onions and top with a yogurt sauce.

    Turkish lamb stew on a blue plate

    Lamb Stew Infused with Rose Water Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main dish
    Cuisine: Middle Eastern
    Keyword: exotic flavors, hearty stew, slow cooked lamb, sweet and savory
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6 servings
    Calories: 303kcal
    Author: Analida Braeger

    Ingredients

    • 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
    • ¼ cup parsley fresh, chopped
    • ½ cup water
    • 1 Tbsp honey
    • 1 Tbsp pomegranate juice
    • ¼ cup apricots dried and chopped
    • 2 Tbsp cherries dried and chopped
    • ¼ cup almonds raw, blanched
    • 1 Tbsp rose water (food grade)

    Instructions

    • 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. Optional:  Sprinkle 2 tablespoons flour over the lamb if you want a thicker broth.
    • Add the beef broth and the parsley. Reduce heat to low.
    • In a small cup whisk 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.
    • Serve with rice or pita bread.

    Notes

    Note: To blanch the almonds place them in a sauce pan with boiling water for about 5 minutes, drain, cool in cold water then remove all the skins.
     

    Nutrition

    Calories: 303kcal | Carbohydrates: 8g | Protein: 15g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 735mg | Potassium: 340mg | Fiber: 1g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg

    Originally published February 2015 and updated February 2021.

    Middle Eastern style lamb stew with dried apricots, almonds and lightly infused with rosewater. A delicious combination of sweet and savory. | ethnicspoon.com

    You might also like to try these:

    • Lebanese Lamb Fatayer
      Here is a fun dish to try! Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too! | ethnicspoon.com
    • Rose Hips Tea
      Rose hips tea with biscuit and reCAP flip cap | ethnicspoon.com
    • Saucy North African Lamb Meatballs - Lamb Kofta
      A photo of North African lamb meatballs in a white plate with rice and mint leaves.
    « Orecchiette with Shrimp, Fennel and Arugula
    Papas Rellenas - Peruvian Stuffed Potatoes »
    434 shares
    • 77

    Reader Interactions

    Comments

    1. Sharon - Her Organized Chaos

      March 18, 2015 at 1:36 pm

      I'm so interested in this rosewater business. How interesting. This looks so good to. Pinning and sharing. Thanks for sharing at Totally Terrific Tuesday last week! I can't wait to see what you have lined up for this week.

      Sharon
      Her Organized Chaos

      Reply
      • Analida

        March 18, 2015 at 3:03 pm

        Thanks again Sharon. Rosewater is a great ingredient in cooking.
        You only need a little bit because it is very strong. Thanks for pinning and sharing! 🙂

        Reply
    2. Ashlyn @ Belle of the Kitchen

      April 11, 2015 at 3:09 pm

      I've never cooked with rose water before and have actually never cooked lamb either! It looks so hearty and delicious, I know my hubby would love it!

      Reply
      • Analida

        April 11, 2015 at 4:10 pm

        Ashlyn: rosewater is a great ingredient. Yes, this recipe is indeed hearty and delicious. Try it out!!! 🙂 BTW... it's great as leftovers.

        Reply
    3. Caroline | carolinescooking

      April 11, 2015 at 5:03 pm

      This looks lovely. I often make a Middle-eastern style lamb casserole with apricots, cumin and coriander but haven't put rosewater or pomegranate in before. I can imagine getting the balance is tricky but tasty if right. Thanks for sharing, pinned to try later!

      Reply
      • Analida

        April 11, 2015 at 7:53 pm

        Thanks Caroline. The beauty of rosewater is that you don't need much. Because the flavor is intense but delicate, a little goes a long way.
        Btw, I am going to check out your blog.
        Have a great evening!

        Reply
    4. Hirra Pervaiz

      April 12, 2015 at 3:29 am

      The stew looks flavorful, never done it with rosewater, will try soon

      Reply
      • Analida

        April 12, 2015 at 12:31 pm

        Hirra, thanks! Try it soon. It is so good!!!
        🙂

        Reply
    5. Dini @ Giramuk's Kitchen

      April 12, 2015 at 8:14 am

      Absolutely excited about this stew! I love eating Lamb stew, and the flavours in this is one just amazing! I've never had one like this before so I definitely can't wait to try it! Especially interested in the addition of rose water! 🙂

      Reply
      • Analida

        April 12, 2015 at 12:33 pm

        Dini, rosewater is amazing and a little goes a long way. I hope you try it soon.
        Let me know how it turns out. 🙂

        Reply
    6. Joy @ Joy Love Food

      April 12, 2015 at 4:31 pm

      This stew sounds wonderful, I need to try cooking with rose water!

      Reply
      • Analida

        April 12, 2015 at 5:41 pm

        Joy, you should. A little goes a long way!

        Reply
    7. Laura @MotherWouldKnow

      October 07, 2015 at 10:34 am

      I love rosewater in sweets - never thought to put it in a savory dish. This lamb sounds like the perfect place to learn how versatile rosewater is. Love the recipe - can't wait to try it.

      Reply
      • Analida

        October 07, 2015 at 3:05 pm

        Thanks Laura!!! It is indeed delicious. Let me know how it turns out.

        Reply
    8. Beth (OMG! Yummy)

      January 19, 2017 at 10:26 am

      I love this but you probably could have guessed that right? Also love you saying that recipes "are suggestions". And that you emphasized using the rose water at the end and very carefully. You know what would be a great garnish - some dried rose petals! Would be gorgeous!

      Reply
      • Analida

        January 21, 2017 at 11:59 am

        Beth, the rose petals garnish would be absolutely beautiful, thanks for suggesting it.

        Reply
    9. Zinorita

      April 19, 2018 at 7:28 am

      5 stars
      Lamb stew and Rose water sounds like something I must have missed. Thanks for sharing the recipe. I love it.

      Reply
      • Analida

        April 19, 2018 at 5:11 pm

        Thanks Zinorita. It is such a wonderful combination. Very delicate and exotic.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

    Monthly Featured - Cuban Food

    • A photo of ropa vieja in a striped bowl with tostones on the side.
      Slow Cooker Ropa Vieja Recipe
    • A photo of pastelitos de guava on a green plate with coffee cup in the background.
      Pastelitos de Guava
    • A photo of Cuban boliche on a white platter with fried plantains on the side.
      How to Make Cuban Boliche
    • A photo of vaca frita on a white plate with caramelized onions and slices limes.
      Cuban Vaca Frita - Latin Style Flank Steak

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates
    • Recipe Index

    Contact

    • Contact
    • FAQ

    Our site contains affiliate links to help maintain our publishing activities. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2025 Website managed by SiteCare.com