Persian Lamb Stew

This dish may be big on flavour but it’s also low on fuss! A great one to try on a slow Sunday, with plenty time between stages to have a relax in the garden.

Difficulty Medium
Time 2 hours
Serves 6
  • 400g lamb neck (diced)

    Splash of oil

    1 onion (diced)

    1 carrot (diced)

    2 cloves garlic

    1 chilli

    1 tsp cumin

    1 tsp cinnamon

    Pinch of saffron

    2 tbsp tomato puree

    1 can chopped tomato

    1 pint lamb stock

    1 can chickpeas

    100g rice

    Small bunch mint

    Small bunch coriander

    50g pomegranate seeds

    100ml yogurt

    1 jar of Baxters Mint Sauce

    Salt & pepper

Mint Sauce
Mint Sauce
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Season and brown the lamb in a heavy bottom pan then remove from the pan and set aside.

Fry the carrot, onion and garlic for 1 minute without colouring.

Add the chilli and spices and cook for a further minute, before re-adding the lamb to the pot.

Add tomato puree, chopped tomatoes, chickpeas and the stock, then cook over a low heat for 1 hour.

Next, add the rice and cook for a further 30 minutes.

Meanwhile, mix the yogurt with 2 tbsp of the mint sauce.

To finish the stew add the chopped herbs, pomegranate seeds and season.

Serve with the minted yogurt, some cous cous and flatbreads.


Lamb works best with the Persian style of cooking and spices but use what you have - beef or chicken would also work. You can also make it vegetarian by using butternut squash and veg stock.

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