Simple Persian-style lamb stew

  • serves 4
  • A little effort

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.


Try this Persian lamb stew, then check out our vegetarian stew.



  • 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


  • 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