Our Persian-inspired lamb stew uses the more affordable lamb neck cut, which also benefits from a low and slow cook to tenderise it. This stew has wonderful flavours from the ras el hanout (a North African medley of fragrant spices) such as cinnamon, clove and nutmeg.
Plus, we've also added in tangy pomegranate molasses, dried apricots and walnut pieces for a delicious dinner option.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
512
Ingredients
2Tbsp.
olive oil
350g
lamb neck fillets, cut into 2cm pieces
1
onion, finely chopped
1
large carrot, sliced
2
sticks celery, roughly chopped
2
garlic cloves, crushed
2
ras el hanout mix
1tsp.
ground cumin
1/2tsp.
ground cinnamon
750ml
chicken stock
400g
tin chopped tomatoes
2Tbsp.
pomegranate molasses
1Tbsp.
runny honey
100g
dried apricots, roughly chopped
100g
walnut pieces
1
aubergine, cut into 1cm pieces
200g
wholewheat giant couscous
pomegranate seeds, to garnish
small handful mint, optional, to garnish
Directions
Step 1Heat 1tbsp oil in a large flameproof casserole (that has a lid) over high heat and brown the lamb pieces (you may need to do this in batches). Set aside.
Step 2Lower the heat and add the remaining oil to the casserole. Fry the onion, carrot and celery for 5min, until softened. Stir in the garlic and spices and cook for a further 2min.
Step 3Return the lamb pieces to the casserole and add the stock, tomatoes, pomegranate molasses, honey, apricots, most of the walnuts and plenty of seasoning. Bring to the boil, and then cover and simmer for 45min.
Step 4Remove the lid, stir in the aubergine and cook for a further 30min until the aubergine is cooked and the sauce has reduced.
Step 5Stir in the giant couscous, re-cover and cook for 10-12min, until couscous is tender and has absorbed a lot of the sauce. Check seasoning. Scatter over the pomegranate seeds, mint (if using) and remaining walnuts. Serve.
Freeze ahead: Prepare to end of step 4. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, reheat in a pan until piping hot and complete recipe, adding a little more stock if needed
Per serving:
Calories: 512
Protein: 23g
Fat: 27g
Sat fat: 7g
Carbs: 40g
Sugars: 19g
Fibre: 9g
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