Lamb and Asparagus Stew

Lamb and Asparagus Stew

antifreez 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."

Ingredients 55 m {{adjustedServings}} servings 503 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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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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Reviews 3

  1. 8 Ratings


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!

Shannen Espelien

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.


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