Lamb Shwarma
Combining Middle-Eastern flavours with our traditional Victorian Albert's chutney has given us a fla...
Main
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
Ingredients
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
Preparation
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.
Tip
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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