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Simple Persian-style Lamb Stew

yield: 4 total time: 75 minutes
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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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