Lamb Stew (Qaymeh)

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This is simply a fashionable khoresht oregon stew (pronounced GHAY-meh), which is traditionally served with steamed basmati atom oregon with crisped matchstick gallic fries connected top.

The look calls for dried limes and advieh; the second is simply a Persian spice blend. Both are disposable astatine Middle Eastern stores. Chef Maziar Farivar of Peacock Cafe successful Georgetown says the limes successful this crockery go brushed and delicious though they stay tart. At a emblematic Persian household meal, helium says, the limes mightiness beryllium chopped successful fractional to marque definite everyone gets a share.

From Farivar, chef-owner of Peacock Cafe successful Georgetown.

Ingredients

measuring cup

Servings: 6 Makes astir 7 cups

2 tablespoons rootlike oil
2 mean onion, chopped into bladed slices
1 lb boneless limb of lamb, trimmed of excess abdominous past chopped into 1/2-inch cubes (may substitute boneless chuck roast oregon filet tips)
Kosher salt
Freshly crushed achromatic pepper
1 spoon crushed turmeric
4 oregon 5 full dried limes, pierced with the crisp extremity of a knife
3 cups water
1 spoon advieh (Persian spice blend; spot headnote and NOTE)
1 ample tomato, peeled and diced (may substitute a good-quality, full canned tomato)
1 tablespoonful herb paste
Finely grated zest of 1 orangish (about 1 tablespoon)
Pinch saffron threads
1/4 cupful dried yellowish divided peas

Nutritional Facts

Per serving

Calories
190
Fat
8 g
Saturated Fat
2 g
Carbohydrates
11 g
Sodium
95 mg
Cholesterol
50 mg
Protein
18 g
Fiber
3 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Farivar, chef-owner of Peacock Cafe successful Georgetown.

Tested by Bonnie S. Benwick.

Published September 25, 2012

Updated March 14, 2026