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This slow-cooked Persian-style lamb stew is really simple to make. It really does taste as good as it looks with fresh sprigs of coriander and soft tender chunks of lamb. The pomegranate molasses gives it a sweet, wonderful burst of flavour that really compliments the lamb. Serve as a fancy lunch for friends.
- 800g cubed lamb shoulder
- 4tbsp olive oil
- 2 onions, chopped
- 1⁄2tsp cumin
- 1⁄2tsp coriander
- 1⁄4tsp ground cloves
- 2 garlic cloves, bashed
- zest 1 lemon or orange
- 2tbsp pomegranate molasses
For the salad:
- small bunch parsley, chopped
- 1⁄2 bunch mint leaves, roughly chopped
- 4tbsp pomegranate seeds
- 1⁄2 cucumber, sliced
- 1tbsp olive oil
- juice 1⁄2 lemon
- couscous, to serve
- yogurt, to serve
- Put the lamb stew ingredients into a slow cooker with 100ml water and season. Cook on low for 6 hrs.
- Alternatively, put the ingredients into a tagine or casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 4-6 hrs.
- Assemble the salad and add a squeeze of lemon juice. Serve the lamb stew with the salad.
Top Tip for making Slow cooker Persian-style lamb stew
We'd recommend serving this dish with couscous and a generous dollop of refreshing yogurt.