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Persian Lamb Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a delicious and easy dinner. Similar to a tagine I suppose. It tastes like you have simmered it for hours but it actually only takes 1½ hours, so I can get it on after work if we have people coming over. I serve it with Cous cous or Rice pilaf and greens.

This is a delicious and easy dinner. Similar to a tagine I suppose. It tastes like you have simmered it for hours but it actually only takes 1½ hours, so I can get it on after work if we have people coming over. I serve it with Cous cous or Rice pilaf and greens.

Ingredients

Serves: 4.

Metric Cups
  • 700 grams shoulder of lamb
  • 80 millilitres extra virgin olive oil (plus extra)
  • 2 onions (cut into 1cm dice)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 4 cardamom pods (split, seeds removed and crushed)
  • 2 teaspoons salt
  • 375 millilitres chicken stock
  • 110 grams prunes (pitted)
  • 1 teaspoon caster sugar
  • juice of 2 limes
  • ¼ teaspoon saffron strands (dissolved in 1 tablespoon of boiling water)
  • 1 handful mint (a large handful, roughly chopped)
  • almonds (roasted, to garnish - or pistachios)
  • 400 grams butternut squash (peeled and cut into 3.5cm dice)
  • sea salt
  • 1 tablespoon extra virgin olive oil
  • 24¾ ounces shoulder of lamb
  • 3 fluid ounce extra virgin olive oil (plus extra)
  • 2 onions (cut into 1cm dice)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 4 cardamom pods (split, seeds removed and crushed)
  • 2 teaspoons salt
  • 13 fluid ounce chicken broth
  • 3⅞ ounces pitted prunes (pitted)
  • 1 teaspoon superfine sugar
  • juice of 2 limes
  • ¼ teaspoon saffron strands (dissolved in 1 tablespoon of boiling water)
  • 1 handful mint (a large handful, roughly chopped)
  • almonds (roasted, to garnish - or pistachios)
  • 14⅛ ounces butternut squash (peeled and cut into 3.5cm dice)
  • sea salt
  • 1 tablespoon extra virgin olive oil

Method

Persian Lamb Stew is a community recipe submitted by soapbox and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the lamb stew, cut the lamb into 4cm dice. Heat the evo in a heavy-based saucepan. Add the lamb in batches stir over medium to high heat until browned, then remove from the pan.
  • Add extra oil to the pan if need be, then add the onion and stir until lightly browned. Add the spices and sea salt and stir for I minute, or until fragrant.
  • Add the stock. Return the lamb to the pan and simmer over low heat, covered, for 1 hour, stirring occasionally.
  • Add the prunes, sugar, lime juice and saffron water. Cover and simmer for a further 30 minutes, or until the lamb is very tender.
  • Meanwhile, for the pumpkin, preheat the oven to 200ºC. Combine the pumpkin pieces with some sea salt and the evo.
  • Put in a roasting tin and bake for about 20 minutes, or until just tender and lightly browned all over.
  • Add the pumpkin and the mint to the stew. Carefully stir through to mix. Serve the stew in a large bowl, with a bowl of rice in the middle of the table.
  • Garnish the dish with roasted almonds or pistachios if you like.
  • To make the lamb stew, cut the lamb into 4cm dice. Heat the evo in a heavy-based saucepan. Add the lamb in batches stir over medium to high heat until browned, then remove from the pan.
  • Add extra oil to the pan if need be, then add the onion and stir until lightly browned. Add the spices and sea salt and stir for I minute, or until fragrant.
  • Add the stock. Return the lamb to the pan and simmer over low heat, covered, for 1 hour, stirring occasionally.
  • Add the pitted prunes, sugar, lime juice and saffron water. Cover and simmer for a further 30 minutes, or until the lamb is very tender.
  • Meanwhile, for the pumpkin, preheat the oven to 200ºC. Combine the pumpkin pieces with some sea salt and the evo.
  • Put in a roasting tin and bake for about 20 minutes, or until just tender and lightly browned all over.
  • Add the pumpkin and the mint to the stew. Carefully stir through to mix. Serve the stew in a large bowl, with a bowl of rice in the middle of the table.
  • Garnish the dish with roasted almonds or pistachios if you like.
  • Tell us what you think