Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown 1.5 pounds of lamb shoulder cubes on all sides for about 5-7 minutes until deeply colored, then remove the lamb from the pot and set it aside.

2. 2

   Add the remaining 1 tablespoon olive oil to the same pot, then sauté 1 finely chopped large onion for 5-7 minutes until softened and translucent, followed by 4 minced garlic cloves for 1 minute until fragrant.

3. 3

   Stir in 2 medium quince wedges, 3 medium potato cubes, 2 medium carrot pieces, 1 tablespoon sumac, 1 teaspoon ground coriander, 1 teaspoon dried blue fenugreek, 1/2 teaspoon dried marigold petals, 1 tablespoon tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 3-5 minutes to lightly toast the spices.

4. 4

   Deglaze the pot with 1 cup dry red wine, scraping up any browned bits from the bottom, and simmer for 2 minutes until the alcohol scent dissipates.

5. 5

   Return the browned lamb to the pot along with 1 cup beef broth, ensuring the lamb and vegetables are mostly submerged, then bring the mixture to a gentle simmer.

6. 6

   Carefully transfer the entire contents of the pot into a large clay pot with a lid, place it into a cold oven, then set the temperature to 325 °F (160°C) and cook for 3 hours, or until the lamb is fork-tender.

7. 7

   Once cooked, remove the clay pot from the oven, let it rest for 10 minutes, then garnish the stew generously with 1/2 cup fresh chopped cilantro before serving.