Simple Persian-style lamb stew

Name: Simple Persian-style lamb stew
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Persian
Ingredients: 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

Published: February 16, 2015 at 2:35 PM

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Serves 4

A little effort

Total time: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

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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.

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal500
fat32.5g
saturates14.9g
carbs13.5g
fibre3.2g
protein36.7g
salt0.6g

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.

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A star rating of 5 out of 5.2 ratings

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