Persian Lamb Stew Recipe

Persian lamb stew

  • serves 4
  • Easy

This Persian lamb stew one-pot recipe is really easy and under 500 calories - perfect midweek comfort food


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



  • oil for frying
  • onions 2, chopped
  • red chilli 1, seeded and diced
  • garlic 2 cloves, crushed
  • lamb leg steaks 2 (about 450g), fat trimmed and cut into chunks
  • ground cinnamon 1 tsp
  • ground cumin 1 tsp
  • cardamom 3 pods, bashed
  • saffron a pinch or ½ tsp turmeric  
  • chicken stock 400ml
  • tomato purée 1 tbsp
  • pomegranate molasses 1 tbsp
  • chickpeas 400g tin, rinsed and drained
  • mint or coriander a small bunch, chopped
  • pomegranate seeds 4 tbsp
  • cucumber ½, seeded and sliced


  • Step 1

    Heat 1 tsp oil in a casserole, and fry the onions with a pinch of salt for 5 minutes until soft. Add the chilli and garlic for a minute, then add the lamb and cook for 5 minutes until brown. Stir in the spices, fry for a minute, then add the stock, purée and molasses. Cover with a lid, and cook for 40 minutes, stirring occasionally.

  • Step 2

    Add the chickpeas, season and cook for another 30 minutes until the lamb is tender. Scatter some herbs and pomegranate seeds over the lamb and serve with the remaining pomegranate tossed with the cucumber.

Try one of our other healthy one-pot recipes here...

vietnamese beef with lemongrass

Nutritional Information

  • Kcals 314
  • Fat 10.4g
  • Saturates 3.3g
  • Carbs 18.8g
  • Fibre 5.6g
  • Protein 33.3g
  • Salt 0.8g