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.
Ingredients
- 1 lb lamb cut into 1" cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoon cumin
- 1 onion medium, sliced thinly
- 2 cups beef broth
- ¼ cup parsley fresh, chopped
- ½ cup water
- 1 tablespoon honey
- 1 tablespoon pomegranate juice
- ¼ cup apricots dried and chopped
- 2 tablespoon cherries dried and chopped
- ¼ cup almonds raw, blanched
- 1 tablespoon 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: 303kcalCarbohydrates: 8gProtein: 15gFat: 23gSaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 735mgPotassium: 340mgFiber: 1gSugar: 5gVitamin A: 347IUVitamin C: 6mgCalcium: 49mgIron: 2mg
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