SW recipe: Persian-spiced lamb with pomegranate pilaf

EVERYDAY EASY
Serves 4
Free
Ready in 3 hours 45 minutes, plus chilling

Ingredients

800g lean lamb leg steaks, visible fat removed, chopped into bite-size pieces

500ml lamb or chicken stock

 

For the marinade:

2 tbsp red wine vinegar

1 level tsp sweetener

2 tbsp ground cumin

1 tbsp cinnamon

2 tbsp tomato purée

2 red onions, chopped

 

For the pilaf:

250g dried bulgur wheat and quinoa mix

2 vegetable stock cubes

4 green cardamom pods, roughly bashed

1 tsp ground turmeric

200g mangetout, halved diagonally

200g fresh pomegranate seeds, reserving some to serve

200g radishes, finely sliced

4 spring onions, finely sliced

Zest and juice of 1 unwaxed lemon

10g fresh flat-leaf parsley, finely chopped, reserving some to serve

Method

1 Mix together all the marinade ingredients in a large bowl. Add the lamb and toss to coat. Cover and chill for at least 2 hours, or overnight.

2 When ready to cook, put the lamb and marinade, and the stock in a medium, lidded saucepan and season. Bring to a simmer, then cover and cook over a medium-low heat for 2-3 hours, or until the lamb is tender and starting to fall apart, stirring often. Remove the lid and simmer for a further 20-30 minutes until the sauce has reduced and thickened.

3 Meanwhile, for the pilaf, rinse the bulgur wheat and quinoa, then put in a large saucepan with the stock cubes, cardamom, turmeric and 1 litre cold water. Bring to a simmer and cook for 12-15 minutes, or until most of the liquid has been absorbed. Drain off any excess liquid, discard the cardamom and set aside.

4 Boil the mangetout for 2 minutes, then drain. Add to the bulgur wheat mixture with the pomegranate seeds, radishes, spring onions, and lemon zest and juice.

5 Stir the parsley through the lamb. Divide the lamb and bulgur wheat mixture between 4 plates. Scatter over the reserved pomegranate seeds and parsley to serve.

COOK’S NOTE
You can also make this in a slow cooker. In step 2, tip the lamb and marinade into your slow cooker pot, and cook on low for 4-6 hours until the lamb is tender.

 

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