1 tbspoliveoil
1 kglambshoulderorleg,
debonedandcutinto
6cmchunks
1 onion,finelychopped
2 tspcuminseeds,
dry-roasted(seecook’s
notesp176)andfinely
groundwitha mortar
andpestle
2 cinnamonquills,
brokeninhalf
4 cardamompods,bruised
1 tspcayennepepper
2 garliccloves,finelychopped
6 prunes,pittedandhalved
3 tsphoney,ortotaste
Coriander,pomegranate
seedsandroastedslivered
almonds,toserve
Thickyoghurt (optional),
to serve
1 Heatoilina casseroleover
highheat,thenaddlamb,in
batches,andcook,turning
occasionally,untilgoldenbrown
allover(3-5minutes).Transfer
toa platewitha slottedspoon.
2 Addoniontocasseroleand
cookovermediumheat,stirring
occasionally,untilstartingto
turngolden(6-8minutes).Add
spicesandgarlic,andstiruntil
fragrant(1 minute).
3 Returnlambtocasserolewith
remainingingredients,except
prunes,and400mlwater,or
enoughtojustcover.Bringto
a simmeroverlow-mediumheat,
thenreduceheattolowand
simmer,stirringoccasionally,
andaddingprunesin thelast
30 minutesofcooking,until
lamb is tender (1½-2 hours).4 Removelambandprunes
fromcasseroleandsetasidein
a bowl.Increaseheattomedium
andreducecookingliquidto
a thinsauce(15-20minutes).
5 Returnlambandprunesto
thesauceandservetopped
withcoriander,pomegranate,
almonds and yoghurt.
30 gmbutter
2 tbspoliveoil
1 carrot,finelychopped
1 onion,finelychopped
280 gmbasmatirice
40 gm(¼cup)sultanas
Largepinchofsaffron
threadssoakedin1 tbsp
boilingwater
500 ml(2cups)chickenstock
orwater
Coarselychoppeddill
andmint(optional),and
pistachionuts,toserve1 Heathalfthebutterand
halftheoilin a largesaucepan
overmedium-highheat.Add
carrotanda pinchofsugar,
andstiruntilcaramelised
(3-5minutes).Setaside.
2 Addremainingbutterand
oiltopan.Addonionandstir
untiltenderandtranslucent
(6-8minutes).Addriceandstir
tocombine,thenstirinsultanas
andsaffronwater.Pourin
enoughstockorwatertocover
ingredientsby5mm,season
andstirtocombine.Bringto
a simmer,thenreduceheatto
low,coverwitha lidandcook
untilriceis tender(15minutes).
Removepanfromheatand
removelid.Coverpanwith
a teatowelandsetasideto
steam(5minutes).
3 Toserve,addcarrot,
herbsandnutstorice,
and stir to combine.➤Spicedlambwithprunes
SERVES 4-6 // PREP TIME 20 MINS // COOK 2 HRS 20 MINS
Thissimplestove-toplambstewis a greatdishforspring.Thewarmth
of the spices is tempered by the sweetness of the honey and prunes.
Carrotand
saffronrice
SERVES4-6// PREPTIME 10 MINUTES
// COOK 30 MINS (PLUS STEAMING)Mostofusarefamiliarwith
jewelledrice,butthereare
a fewdifferentstylesofrice
inPersiancuisine.Thisis our
takeona dishcalledhavijpolo.
Tocreatea crispcruston
thebase,knownastahdig,
increaseheattohighforthe
final 4-5 minutes of cooking.Spicedlamb
with prunes