Persian Lamb Stew

A community recipe by soapbox

Not tested or verified by Nigella.com

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.

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 ounces 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 ounces 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 200ÂºC. 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.