Simple Persian-style lamb stew

Name: Simple Persian-style lamb stew
Total time: 1 h 15 min
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

1 hour 15 minutes
serves 4
Easy

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.

February 16, 2015 at 2:35 pm

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

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.