This Persian-inspired lamb stew is really simple and makes for a delicious, warming midweek meal for a family.
The recipe is adapted from Olive magazine (February, 2016).
Ingredients:
2 onions, sliced
1-2 red chillies
2 cloves garlic, crushed
450 g lamb leg steaks, trimmed and chopped
1 tsp ground cinnamon
1 tsp ground cumin
3 pods greed cardamom, crushed
1/2 tsp saffron
1/2 tsp turmeric
400 ml chicken stock
1 tbsp tomato puree
1 tbsp pomegranate molasses
400 g tin chickpeas, rinsed and drained
fresh mint or coriander leaves (or both of them) to garnish
season to taste
Method:
Heat some oil in a deep frying pan or wok, and fry the onions with a pinch of salt for 5 minutes until soft.
Add the chopped chillies and the garlic, cook stirring for 1-2 minutes.
Add the lamb and cook for 5 minutes until browned all over.
Stir in the spices and fry for 1 minute.
Add the stock, puree and molasses.
Cover with a lid, and cook for 40 minutes on low heat, stirring occasionally.
Add the chickpeas, season and cook for another 30 minutes until the lamb is tender.
Scatter the herbs over the lamb.
Serve hot and enjoy!
Bon Appetit!
