Gheymeh: Persian Lamb & Kidney Bean Stew
A fragrant Persian braise of tender lamb, kidney beans, and dried limes, layered with warm spices and served over rice. A comforting, aromatic one-pot dinner.
- Total time
- 90 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 2 medium onions, diced into 1/4-inch pieces
- 1 cup dried kidney beans, soaked overnight and drained
- 3 whole dried limes (loomi), whole or cracked in half
- 2 tablespoons tomato paste
- 1 teaspoon turmeric powder
- 4 cups beef or lamb broth
Instructions
- 1
Pat the lamb cubes dry with paper towels by pressing gently on each piece until no moisture remains on the surface — this helps them brown better instead of steaming.
- 2
Place an onion on the cutting board cut-side down and slice it lengthwise from root to tip into thin strips about 1/4-inch apart, then rotate and cut crosswise to create 1/4-inch dice.
- 3
Repeat with the second onion until both are diced into uniform 1/4-inch pieces.
- 4
Place the 5-quart Dutch oven over medium-high heat and wait 2 minutes until the bottom feels hot when you hold your hand 2 inches above it.
- 5
Add 2 tablespoons olive oil and tilt the pan to coat the bottom, then wait about 45 seconds until the oil shimmers and slides quickly when tilted.
- 6
Working in two batches to avoid crowding, place half the lamb cubes in a single layer on the hot pan bottom and leave them undisturbed for 3 minutes until the underside turns deep brown.
- 7
Stir the browned lamb pieces once with a wooden spoon, scraping up any stuck-on brown bits, and cook for another 2 minutes until a second side browns.
- 8
Transfer the browned lamb to a clean plate, then repeat steps 6 and 7 with the remaining lamb, then remove it to the plate.
- 9
Add the diced onions to the same pot (still over medium-high heat) and stir constantly with a wooden spoon for 4 minutes until the pieces soften and the edges turn light golden brown.
- 10
Stir in the 2 tablespoons tomato paste and the 1 teaspoon turmeric powder, then stir constantly for 1 minute until the spices smell strongly fragrant and the paste darkens slightly.
- 11
Pour in the 4 cups broth and use the wooden spoon to scrape up any brown bits stuck to the bottom, stirring until the liquid is uniform.
- 12
Return the lamb and any juice on the plate to the pot, then add the drained kidney beans and the 3 dried limes.
- 13
Bring the liquid to a boil over medium-high heat — you'll see large bubbles breaking rapidly across the entire surface, about 5 minutes.
- 14
Reduce heat to medium-low so only small bubbles occasionally break the surface, then cover the pot partially with the lid (leave a 1-inch gap).
- 15
Simmer gently for 1 hour and 15 minutes until a fork pierces the lamb easily with no resistance and the beans are completely soft inside.
- 16
Remove from heat and taste a spoonful of broth; it should taste savory, warm, and slightly tangy from the limes — add salt and pepper to taste.
- 17
Ladle the stew into serving bowls, ensuring each bowl receives lamb, beans, and broth in equal amounts.
- 18
Serve each bowl alongside a mound of white or saffron rice on a separate plate, allowing each diner to mix as they prefer.
Tools you’ll need
- 5-quart Dutch oven with lid
- wooden spoon
- paper towels
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- serving spoons
- bowls for serving
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
