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This was so tasty, not a meaty flavour but a wonderful blend of spices and vegetables. I used all of the ingredients with the exception of the bay leaves, and as I don't have a crockpot I put it in the oven on a med/high temp for about 1 1/2 hours. This will be a regular. Thanks for posting.

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Angela Sara April 22, 2002

This is an INCREDIBLE lamb stew with a great mix of ingredients from the Persian tradition! The ingredient combinations are just right, and SO flavorful. *It should be noted, however, that in step #5 and #9, there is a misprint. The author of the recipe means for you to pour half the tomato/onion MIXTURE over the lamb in step #5, and the rest of the mixture in step #9 (not just the tomatoes, as it states.) But I whole-heartedly disagree with one of the reviewers...This is NOT "smelly", in fact it's wonderfully fragrant. And if this recipe seems a little too "vegetable-heavy", simply try adding an extra 1/2 lb of lamb. This is what we did, and it was a PERFECT balance! Enjoy! We sure did!!

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NWGirl April 13, 2008

Very easily made and got the stamp of approval from our son-in-law. I think the key is to use very lean lamb. We'd make it again!

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Molly53 April 28, 2009

Incredibly vegetable-heavy, smelly. A waste of good lamb.

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Jan Read January 20, 2004
Crock Pot Persian Lamb Stew