Our Aromatic Persian Lamb with Chickpeas and Pomegranate

Recipe of the Month, Recipes Jan 20, 2017 No Comments

We’ve always thought that wellbeing is the combination of a happy body, mind and belly so what better way to positively begin a new year than cooking up a recipe that does just that! This dish is warming and comforting, but nourishing and you can feel good about eating a bowl of this. Couscous, quinoa or brown rice are excellent accompaniments.

Lamb tagine

Serves 4


  • oil for frying
  • 2 onions, peeled & chopped
  • 1 red chilli, seeded and finely diced
  • 2 garlic cloves, peeled and crushed
  • 450g diced lamb
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 3 cardamom pods, bashed
  • ½ tsp turmeric
  • 400ml chicken stock
  • 1 tbsp tomato purée
  • 1 tbsp honey
  • 1 x 400g tin chickpeas, drained & rinsed
  • Fist-sized bunch each of mint & coriander, roughly chopped
  • Seeds from ½ a pomegranate (tips on how to get the seeds out here!)
  • ½ a cucumber, seeded and sliced
  1. Heat 1 tsp oil in a deep pot, and saute the onions for 5 minutes until soft.
  2. Add the chilli and garlic and allow to cook for a minute, then add the lamb and cook for 5 minutes until browned.
  3. Stir in the spices, fry for a minute, then add the stock, tomato purée and molasses/honey. Cover with a lid and cook for 40 minutes, stirring occasionally.
  4. Add the chickpeas, season to taste and cook for another 30 minutes until the lamb is tender.
  5. Scatter the mint, coriander and half of the pomegranate arils over the lamb and serve with the remaining pomegranate tossed with the cucumber in a separate dish.
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