This is a Persian-style stew built around small spiced lamb meatballs — cumin, coriander, turmeric — simmered in a quick tomato-and-broth sauce. The whole thing is done in about 50 minutes, with only one skillet to wash. If you need a dinner that scales easily and still tastes like you put in real effort, this is a reliable pick.
The short version of why this works
Two things make this recipe land. First, browning the meatballs before they go into the sauce — that 5-7 minutes in a dry skillet builds a crust that keeps them from falling apart during the simmer and adds flavor the sauce alone can’t provide. Second, the onion gets cooked until genuinely golden, not just softened. That extra few minutes of patience at the sauté stage is what gives the broth its depth. Rush either step and the stew tastes flat. Do both right and the sauce tastes like it cooked for an hour.
Shopping notes
- Minced lamb: Look for it at a Middle Eastern grocery, a butcher counter, or the specialty meat section of a larger supermarket. Grass-fed has a cleaner flavor here, but any ground lamb works. Ground beef is a workable swap if lamb isn’t available, though the flavor profile shifts noticeably.
- Chicken broth: Low-sodium is specified for a reason — the lamb and canned tomatoes already carry salt. Full-sodium broth can make the finished stew too salty, especially if you’re doubling the recipe.
- Canned diced tomatoes: No-salt-added is called for. Standard canned tomatoes will work in a pinch; just hold back on any added salt until you taste at the end.
- Saffron (optional): The recipe notes mention it for deeper flavor. A small pinch bloomed in a tablespoon of warm water and added with the broth is worth it if you have it — skip it entirely if you don’t, rather than buying a whole jar for one use.
Common problems and fixes
- Meatballs breaking apart in the stew: This usually means they weren’t browned long enough before going back into the pan, or the simmer is too aggressive. Make sure each meatball has a firm crust before you set it aside, and keep the heat at a gentle simmer — small bubbles, not a rolling boil.
- Sauce is too thin: Remove the lid for the last 5 minutes of simmering. The liquid reduces quickly. If you’re doubling the recipe, this step matters more because there’s more liquid in the pan.
- Sauce is too thick or starting to stick: Add chicken broth a few tablespoons at a time. This is especially common when cooking a larger batch in a skillet that’s slightly too small — use the biggest pan you have.
- Meatballs taste bland: The seasoning goes into the meat mixture, so under-mixing is the usual culprit. Mix the lamb and spices for a full minute — it should look uniform and slightly sticky before you shape it.
- Onions burning instead of browning: Medium heat is the right call here. If your burner runs hot, go medium-low. Burnt onions make the whole stew bitter and there’s no fixing it once it’s in.
Make-ahead notes
The stew keeps well in the fridge for up to 4 days in a sealed container — the flavors actually improve overnight as the meatballs absorb more of the sauce. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen it; the microwave works too but can make the meatballs rubbery if you overshoot. For freezing, cool completely and freeze flat in zip-lock bags for up to 3 months. Thaw overnight in the fridge before reheating. If you’re cooking for a crowd, the meatballs can be shaped and refrigerated raw up to 24 hours ahead — just cover the tray tightly with plastic wrap and brown them straight from the fridge when you’re ready to cook. Skip the fresh parsley garnish if you’re making this ahead; it wilts and adds nothing after reheating.
Minced Lamb Kebab Koresh (Persian Stew)
Equipment
- 1 Large skillet
- 1 Spatula
- 1 Mixing bowl
Ingredients
Lamb Kebabs
- 1 pound minced lamb preferably grass-fed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground for better flavor
Stew Base
- 2 tablespoons olive oil extra virgin
- 1 cup yellow onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon ground turmeric
- 1 cup chicken broth low sodium
- 1 cup diced tomatoes canned, no salt added
- ¼ cup fresh parsley chopped
Instructions
- Prepare the Kebab Mixture: In a mixing bowl, combine the minced lamb with cumin, coriander, salt, and black pepper. Mix until well combined and shape into small kebabs, about the size of a walnut.
- Cook the Kebabs: Heat a large skillet over medium heat and add the prepared kebabs. Cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add olive oil and reduce the heat to medium. Add the chopped onion and sauté until golden brown, releasing their sweetness and aroma. Add minced garlic and ground turmeric, stirring for an additional minute.
- Create the Stew Base: Pour in the chicken broth and diced tomatoes, stirring to combine with the onion mixture. Bring the stew to a gentle simmer.
- Combine and Simmer: Return the browned kebabs to the skillet, cover, and let simmer for about 15 minutes, allowing the flavors to meld together into a harmonious blend.
- Finish and Garnish: Sprinkle the stew with freshly chopped parsley just before serving for a splash of color and brightness.
Notes
- Consider adding a squeeze of lemon just before serving for a touch of acidity that brightens the dish.
- For a deeper flavor, toast the spices in a dry pan before adding to the meat.
Nutrition
Frequently asked questions
Can I use ground beef instead of lamb?
Yes, ground beef works as a direct substitute. The stew will taste less gamey and more familiar, but the cumin and coriander still come through well — it just becomes a different dish rather than a Persian-style one.
How do I keep the meatballs from sticking to the skillet?
Let them sit undisturbed for at least 2 minutes before trying to turn them. If they’re sticking, they’re not ready to flip — a proper crust releases on its own. A well-seasoned cast iron or nonstick skillet also helps.
What should I serve this with?
Basmati rice is the most practical option and soaks up the sauce well. Warm flatbread also works if you want something faster — the Quick Skillet Garlic Flatbreads on this site are ready in about the same time as the stew.
Can I double the recipe for a larger group?
Doubling is straightforward — use the largest skillet you have, or a wide Dutch oven, so the meatballs brown in a single layer rather than steaming. If they’re crowded, brown them in two batches before combining everything.
Is this recipe spicy?
No, it’s savory and warmly spiced but not hot. Cumin, coriander, and turmeric are aromatic rather than spicy. If you want heat, a pinch of cayenne mixed into the lamb or a few red pepper flakes added with the garlic does the job without changing the overall character of the dish.
More quick recipes to try
- Quick Weeknight Pulao Recipe
- Weeknight Shakshuka Recipe
- Smoky Mediterranean Bean Skillet
- Quick Skillet Garlic Flatbreads