Name: Persian-style Lamb Stew
Total time: 6 h
Yield: 8
Ingredients: 1.5kg (3lb) cubed lamb shoulder, excess fat trimmed; 2tbsp olive oil; 3 onions, finely chopped; 4 garlic cloves, bashed; 5cm (2in) piece ginger, grated; 1tsp ground cumin; 1tsp ground coriander; ½tsp ground cloves; Zest 2 lemons or 1 orange; 60ml (2.5fl oz) pomegranate molasses (or balsamic vinegar); 200ml (7fl oz) low-sodium lamb or beef stock; Couscous, yoghurt and a fresh cucumber and herb salad, to serve (optional)

VMG Recipes