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Simple Persian-style Lamb Stew

yield: 4 total time: 75 minutes

Ingredients

1 2/3 pounds lamb leg steaks or neck fillet, cut into chunks
2 onions chopped
2 teaspoons canela
1 teaspoon ground cumin
cardamom seeds from 3 pods, crushed
1 teaspoon paprika
2 1/8 cups chicken stock
1 tablespoon tomato purée
1/2 cup dates quartered
basmati rice cooked, or couscous to serve
pomegranate seeds to serve
mint leaves to serve

Nutrition

Calories : 730 calories
Carbohydrate : 44 grams
Cholesterol : 140 milligrams
Fat : 45 grams
Fiber : 4 grams
Protein : 38 grams
SaturatedFat : 19 grams
Sodium : 310 milligrams
Sugar : 23 grams

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