Simple Persian-style lamb stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
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
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.
