Lamb and asparagus stew


"This middle eastern stew can make for some great comfort food. It only takes about half an hour to prepare, 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."
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40 servings
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Original recipe yields 2 servings

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  1. Heat the oil in a large pot over high heat. Add the onion and cook for 2 minutes.
  2. Add the lamb, salt, pepper and turmeric and cook for 3 minutes, stirring.
  3. Add the tomato paste, water and garlic, and lower the heat to medium-low.
  4. Cook for 25 minutes, checking to see if more water needs to be added.
  5. Stir in the asparagus, cook for 3 more minutes and serve (if using okra, cook for 15 more minutes).


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