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Lamb and Asparagus Stew


"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."
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55 m servings 503 cals
Original recipe yields 2 servings


  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 980 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.

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Read all reviews 5
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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 del...

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 asp...

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

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 aspa...

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...