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.
Less is more for 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.
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.
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.
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.