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


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


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