Olive Magazine

Simple Persian-style lamb stew

Published: February 16, 2015 at 2:35 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This Persian-inspired lamb stew is really simple and makes for a delicious, warming midweek meal for the family. The pomegranate seeds and mint give it a lovely, fresh flavour. If there are only two of you, freeze the rest.

Nutrition:
NutrientUnit
kcal500
fat32.5g
saturates14.9g
carbs13.5g
fibre3.2g
protein36.7g
salt0.6g
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Try this Persian lamb stew, then check out our vegetarian stew.

Ingredients

  • 750g lamb leg steaks or neck fillet, cut into chunks
  • 2 onions, chopped
  • 2 tsp cinnamon
  • 1 tsp ground cumin
  • from 3 pods cardamom seeds, crushed
  • 1 tsp paprika
  • 500ml chicken stock
  • 1 tbsp tomato purée
  • 100g dates, quartered
  • to serve cooked basmati rice or couscous
  • to serve pomegranate seeds
  • to serve mint leaves

Method

  • 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.

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