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


  • 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


  • 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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