Lamb, lentil and pomegranate stew with saffron rice
This recipe is a real winner, simple to make but will wow your guests every time!
By Sophie Michell, our Wellbeing Chef
2 hours 10 minutes
- 400g lamb leg steaks
- 1 x 250g of Merchant Gourmet Simply Cooked Puy Lentils
- 1 tbsp. olive oil
- 2 onions, cut thinly
- 1 pinch saffron
- 1 tsp cinnamon
- 1 tsp cumin
- ½ tsp chili flakes
- 500ml vegetable stock
- 1 tbsp. pomegranate molasses
- 1 tsp tomato puree
- 400g of peeled butternut squash, cut into wedges
- 1 tbsp. of Zatar
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1.Cut the lamb into large cubes and then season well. Heat up a frying pan, add the olive oil and brown the lamb on all sides, should take about 10 minutes.
2.In a separate heavy based saucepan, add some more oil and then the onions, cook on a medium, then low heat for about 15/20 minutes, until deeply browned and caramelised. Then add the lamb cubes and spices, stir well, cook for 2 more minutes then add the stock, tomatoes puree and bring to the boil.
3.Season, turn down and simmer for 1 hour, then stir in the lentils, pomegranate molasses, tomatoes puree and simmer for another 30 minutes.
4.Whilst the lamb is cooking, heat the oven up to 200C, drizzle some olive oil and seasoning on to the squash and roast for 20/30 minutes until golden brown, then sprinkle with the zatar, and pop back in the oven for 5 minutes.
5.Meanwhile, to make the saffron rice, add the water to the pan and bring to the boil over high heat. Add saffron and reduce heat to low. Add the rice and cook, covered, for 12 minutes or until almost all the liquid is absorbed. Set aside, covered, for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the pistachio nuts and raisins.
6.Finally add the chopped mint and parsley to the stew and cook for 10 more mins.
7. Serve the stew with helping with saffron rice and the roasted butternut squash.
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