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 bits from the base. Bring to a gentle simmer, cover and cook on a low heat for 60 minutes. Stir occasionally and add a splash of water if the base starts to catch.
6. 6Stir in the leeks, cover again and simmer gently for a further 30 minutes. Test a piece of lamb with a fork: it should be almost tender. If still firm, give it another 15–20 minutes before adding the beans.
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. 9Taste and adjust the salt and pepper, then spoon into bowls. Serve with the optional hot basmati rice and dressed salad if using.

Per serving

kcal

925

protein

53.7g

fibre

18g

carbs

51.9g

fat

57.2g