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Turkish lamb stew on a blue plate
5 from 1 vote

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.

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: Change to adjust-> 6 servings
Calories 303 kcal



  1. 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.

  2. Add the beef broth and the parsley. Reduce heat to low.

  3. In a small cup whisk together water, honey and pomegranate juice.

  4. Add mixture to the beef.

  5. Cover and cook for about 40 minutes.
  6. Add the apricots, cherries and almonds. Cook for an additional 10 minutes.
  7. Add the rose water.
  8. Allow the stew to sit for about 5 minutes before serving.
  9. Serve with rice or pita bread.

Recipe 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 Facts
Lamb Stew Infused with Rose Water Recipe
Amount Per Serving
Calories 303 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 55mg18%
Sodium 735mg32%
Potassium 340mg10%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 15g30%
Vitamin A 347IU7%
Vitamin C 6mg7%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.