Martha Stewarts Slow Cooker Persian Lamb Stew
Ingredients
- 1 lamb shoulder (4 to 5 pounds)
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 large onions, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 teaspoon dried dill weed
- 1 head garlic, cloves peeled
- 3 thyme sprigs
- 1 cup dry white wine
- 1 cup fresh orange juice
- 1 dried lime
- 1 large pinch saffron threads
- Cooked quinoa, for serving
- Coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for garnish
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