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Anardana gosht (lamb cooked in pomegranate)

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Serves 4

Easy

Total time: 2 hrs

A star rating of 5 out of 5.1 ratingRate

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Don't be put off by the number of ingredients in Romy Gill's (MBE) gluten free recipe for succulent lamb cooked in pomegranate and spices. It's surprisingly easy to make, jam-packed full of flavour and well worth the effort!

Gluten free

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Ingredients

Nutrition

• 500g diced lamb leg

• 1 tbsp  malt vinegar

• extra-virgin rapeseed oil

• finely grated to make 2 tsp ginger

• finely grated to make 2 tsp  garlic

• 3 red onions

  finely diced

• 2 plum tomatoes

  diced

• 4 green chillies

  finely chopped

• 1 tbsp pomegranate molasses

• 200g basmati rice

• 2 tsp butter

• a handful coriander

  chopped to serve

SPICE MIX

• 1 tsp turmeric
• 5cm piece cinnamon stick
• 2 star anise
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp dessicated coconut

BEETROOT AND POMEGRANATE RAITA

• 100g natural yogurt

• ¼ small beetroot

  peeled and grated

• 40g (about ½ a pomegranate) pomegranate seeds

  plus extra to serve (optional)

Nutrition: per serving

• kcal567
• fat26.4g
• saturates10.2g
• carbs48.5g
• sugars13g
• fibre4.4g
• protein31.4g
• salt0.5g

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Method

• step 1

  Toss the diced lamb with the malt vinegar in a bowl and set aside. Tip all the spices for the spice mix into a spice grinder and whizz (or pound in a mortar with a pestle) to a fine powder.

• step 2

  Heat 2 tbsp rapeseed oil in a large pan and cook the ginger and garlic until light brown. Add the onions and cook, stirring, until dark brown. Turn the heat down a little if they start to catch. Add the tomatoes and green chillies, mix well and cook for another 4-5 minutes. Add the spice mix and cook for another few minutes. Add the pomegranate molasses and simmer on a low heat.

• step 3

  Heat a non-stick frying pan and add the lamb. Brown the meat on all sides, then tip the meat into the onion pan and mix well. Add 600ml water from the kettle and stir. Let it come back to a simmer, then cover the pan with a lid and cook on a medium heat for 1 hour or until tender, stirring occasionally.

• step 4

  Meanwhile, soak the basmati rice for 30 minutes in cold water, then drain well. Add the butter to a pan along with the rice and fry for a couple of minutes. Add 300ml of boilling water, mix well and cover with a lid. After about 5-7 minutes, when all the water has been absorbed, remove the pan from heat. Cover the pan with a clean tea towel then put the lid back on. Rest for 5 minutes before serving.

• step 5

  Mix all the raita ingredients together with ½ tsp salt and serve topped with a few pomegranate seeds.

• step 6

  Serve the lamb curry with the rice, raita, a sprinkling of chopped coriander and more pomegranate seeds (if you like).

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