Try this Persian lamb stew, then check out our vegetarian stew.
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Ingredients
- lamb leg steaks or neck fillet 750g, cut into chunks
- onions 2, chopped
- cinnamon 2 tsp
- ground cumin 1 tsp
- cardamom seeds from 3 pods, crushed
- paprika 1 tsp
- chicken stock 500ml
- tomato purée 1 tbsp
- dates 100g, quartered
- cooked basmati rice or couscous to serve
- pomegranate seeds to serve
- mint leaves to serve
Method
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Step 1
Brown the lamb all over in a little oil, then add the onions and cook until golden and soft. Stir in all the spices and cook for a minute, then add the stock, purée, and dates. Cover and simmer gently for 1 hour, or until the meat is tender. Serve with basmati rice, and scatter over the pomegranate seeds and mint leaves.
Nutritional Information
- Kcals 500
- Fat 32.5g
- Saturates 14.9g
- Carbs 13.5g
- Fibre 3.2g
- Protein 36.7g
- Salt 0.6g