lamb leg steaks 2 (about 450g),
fat trimmed and cut into chunks
ground cinnamon 1 tsp
ground cumin 1 tsp
cardamom 3 pods,
saffron a pinch or ½ tsp turmeric
chicken stock 400ml
tomato purée 1 tbsp
pomegranate molasses 1 tbsp
chickpeas 400g tin,
rinsed and drained
mint or coriander a small bunch,
pomegranate seeds 4 tbsp
seeded and sliced
Heat 1 tsp oil in a casserole, and fry the onions with a pinch of salt for 5 minutes until soft. Add the chilli and garlic for a minute, then add the lamb and cook for 5 minutes until brown. Stir in the spices, fry for a minute, then add the stock, purée and molasses. Cover with a lid, and cook for 40 minutes, stirring occasionally.
Add the chickpeas, season and cook for another 30 minutes until the lamb is tender. Scatter some herbs and pomegranate seeds over the lamb and serve with the remaining pomegranate tossed with the cucumber.