Lamb and Asparagus Stew

Rating: 4.57 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This Middle Eastern stew can make for some great comfort food. It only takes about half an hour to cook, and it's dead easy. This recipe is mostly Iranian in origin; the Iranians use okra instead of asparagus, but asparagus is much easier to find. If you can get a hold of some fresh okra, then it's easy to substitute.

By antifreez

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the vegetable oil in a saucepan over medium-high heat. Stir in the onions, and cook for 2 minutes, stirring constantly. Add the lamb, salt, pepper, and turmeric; cook and stir until the lamb is no longer pink on the outside, about 3 minutes. Stir in the tomato paste, water, and garlic. Bring to a simmer, then reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 25 minutes.

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  • Once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.

Nutrition Facts

Per Serving:
504 calories; protein 25.6g; carbohydrates 30.5g; fat 33.5g; cholesterol 64.3mg; sodium 979.8mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

crann08
Rating: 5 stars
02/10/2010
This was a really nice dish--the only thing I changed was the amount of asparagus. I shifted the ingredients to make enough for 5 and 1 large bunch of asparagus was more than enough. Really delicious and easy to make! Read More
Helpful
(22)

Most helpful critical review

Daisy
Rating: 2 stars
04/26/2011
Followed recipe but have to say it wasn't very tasty. With just turmeric and 1 clove of garlic - it was rather bland. I don't think I'll make it again Read More
Helpful
(5)
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
crann08
Rating: 5 stars
02/10/2010
This was a really nice dish--the only thing I changed was the amount of asparagus. I shifted the ingredients to make enough for 5 and 1 large bunch of asparagus was more than enough. Really delicious and easy to make! Read More
Helpful
(22)
Shannen Espelien
Rating: 4 stars
03/16/2011
I enjoyed this even though I needed to sub the tomato paste for ketchup because I forgot to pick it up at the store. I doubled the whole recipe except the asparagus and we still had plenty asparagus! I think this would go perfect with some pita bread on the side as well. Read More
Helpful
(8)
Daisy
Rating: 2 stars
04/26/2011
Followed recipe but have to say it wasn't very tasty. With just turmeric and 1 clove of garlic - it was rather bland. I don't think I'll make it again Read More
Helpful
(5)
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cagirl
Rating: 5 stars
10/12/2015
Tweeked a few things to our taste. Doubled recipe to have leftovers for lunch. Increased garlic to 4 cloves & beef stock for water. Saute onion & garlic together added all ingredients but asparagus & then threw all in slow cooker for 3-4 hrs on low. Meat came out sooo tender! Tossed 10 oz frozen asparagus tips (didn't have fresh) last 5 minutes steamed up perfect! Husband said better than chili & he loves his TX chili!!! Thanks! Read More
Helpful
(3)
Bman39
Rating: 4 stars
04/21/2017
Made it using cooked leftover boneless leg of lamb cut into cubes fresh asparagus from the garden. Sauteed the onions with garlic until soft then added tumeric 2 tsp of vindaloo seasoning 3 oz. of tomato paste and stirred. Then I added the asparagus and lamb and let that cook for a minute before adding 1 cup of chicken stock. Covered and cooked on low for 20 minutes. Served with oven roasted brown rice. I just wish I had some Naan. I think I may add a little cilantro to the mix next time. Yummy! Read More
krpm
Rating: 5 stars
04/23/2018
I followed the recipe exactly and it was delicious. I served it over basmati rice. The sauce is nice and creamy but if you look at the ingredients you'll see it's actually rather low in fat. I'll definitely make it again and I think it would also work well with other meats - chicken beef - and with whatever vegetables are on hand or even frozen vegetables to make it extra easy. Note: the second time I made it I doubled the lamb to 1 pound. Read More
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Nancy Redding
Rating: 5 stars
05/15/2019
Ok this turned out delicious! But during the process I felt the recipe needed more heat..it was very sweet tomato-y. I doubled the recipe..using a can of tomato sauce..probably was the start of my problems..but I didn t have tomato paste..4 garlic cloves one seeded jalapeño(chopped) I wanted a thicker sauce so I used a can of coconut milk and a tablespoon of yellow curry..I had left over baked potatoes...so in they went..served with a scoop of jasmine rice and naan..yum Read More
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