Slow-Cooker Persian Lamb Stew

Slow-Cooker Persian Lamb Stew


  • 1 lamb shoulder (4 to 5 pounds)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 large onions, finely chopped
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 teaspoon dried dill
  • 1 head garlic, cloves separated and peeled
  • 3 thyme sprigs
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1 cup fresh orange juice
  • 1 dried lime (available at
  • 1 large pinch saffron threads
  • Cooked quinoa, coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for serving

Cooking Directions

    • Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker.

    • Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.

    • Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.