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.
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Servings: 6 servings
Calories: 303kcal
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
