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

Ingredients

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