Persian lamb stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- for frying oil
- 2 onionschopped
- 1 red chilliseeded and diced
- 2 cloves garliccrushed
- 2 (about 450g) lamb leg steaksfat trimmed and cut into chunks
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 3 pods cardamombashed
- a pinch or ½ tsp turmeric saffron
- 400ml chicken stock
- 1 tbsp tomato purée
- 1 tbsp pomegranate molasses
- 400g tin chickpeasrinsed and drained
- a small bunch mint or corianderchopped
- 4 tbsp pomegranate seeds
- ½ cucumberseeded and sliced
Nutrition: per serving
- kcal314
- fat10.4g
- saturates3.3g
- carbs18.8g
- fibre5.6g
- protein33.3g
- salt0.8g
Method
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.
