Persian-Spiced Lamb & Herb Stew

• 800 gdiced lamb shoulder, cut into 4cm pieces
• 1 tspground turmeric
• ½ tspground cinnamon
• 2 tbspolive oil
• 1 tspground fenugreek
• 3garlic cloves, minced
• 400 mllamb stock, hot
• 1 x 400gtin kidney beans, drained
• 1onion, finely diced
• 2leeks, trimmed, sliced
• 1lemon, juiced
• 2large bunches flat-leaf parsley, finely chopped
• 30 gcoriander, finely chopped
• 1 x 400 gtin cannellini beans, drained and rinsed
• 100 gbaby spinach
• Fine salt and black pepper
• 600 gbasmati rice, cooked (optional)
• 200 gchopped tomato, cucumber and lettuce salad, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Pat the lamb dry with kitchen paper and season generously with salt and pepper. Heat 1 tbsp olive oil in a large heavy casserole over high heat until it shimmers.
2. 2Brown the lamb in two or three batches, 3–4 minutes per side, until each piece has a deep mahogany crust. Don't crowd the pan; all at once and the meat steams in its own juices instead of building those stuck brown bits on the base. Set the browned lamb aside.
3. 3Drop the heat to medium and add the remaining oil. Fry the onion for 6 minutes until softened and just catching gold at the edges, then add the garlic and cook for 30 seconds, no more; fragrant only.
4. 4Stir in the turmeric, fenugreek and cinnamon and fry them in the oil for 30–60 seconds until fragrant and warm-resinous.
5. 5Return the lamb and any resting juices to the casserole. Pour in the hot stock and the lemon juice, scraping up the brown fond from the base.
6. 6Stir in the leeks, re-cover, and cook for a further 30 minutes.
7. 7Tip in the kidney beans and cannellini beans and simmer uncovered for 20 minutes; the stew should thicken to a loose, spoon-coating consistency and the lamb should be completely tender.
8. 8Stir through the parsley, coriander and shredded spinach and cook for 5 minutes more, until the greens collapse and the stew turns a deep glossy emerald.
9. 9Spoon the stew over hot basmati rice, set a lemon wedge alongside each bowl, and squeeze it over at the table just before eating.

Per serving

kcal

925

protein

53.7g

fibre

18g

carbs

51.9g

fat

57.2g