Ingredients:

(serves 4)

• 600g lamb meat, trimmed of fat and cubed

• 400g couscous

Marinade:

• 250g thick Greek style yoghurt

• 2 cloves crushed garlic

• Salt and pepper to taste

• Chilli flakes to taste

• Persian mild Seasoning (Masterfood or own mix*)

To Cook:

• 2 tablespoon olive oil

• 2 garlic cloves, finely chopped

• 1 tablespoons finely chopped fresh root ginger

• 1 large brown onion, halved and finely sliced

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp ground nutmeg

• Aprox. 250 mls water or chicken stock

• Salt and pepper to tatse

• 2 pinches of saffron threads

*Persian Mild Seasoning:

• 2 tbs ground coriander

• 2 tbs ground cumin

• 1tsp ground ginger

• 1tsp fenugreek

• ½ tsp ground allspice

• ½ tsp thyme

To garnish:

• 15g fresh coriander, chopped

• 25g pistachio and/or walnuts, roughly chopped

• seeds of 1 pomegranate

Method:

Marinate the lamb cubes with yoghurt, salt, pepper, minced garlic, chilli flakes and Persian seasoning by mixing it well to cover it all over. Refrigerate for at least 4 hrs or overnight.

Heat the oil in the pan, then add the garlic, onions and ginger. Fry over a low heat, stirring frequently, until transparent and soft. Add ground cumin, coriander and nutmeg, stir for couple of minutes to just release the fragrance.

Add the marinated lamb to the pan along with complete marinade and fry on low for about 10min or until meat is browned and marinade half cooked by constant stirring. Add water to cover it well, salt and pepper to taste. Simmer on low for about an hour or until meat is tender and water evaporated enough to create a thick sauce.

Sprinkle it with chopped coriander leaves and garnish with nuts and pomegranate seeds (optional) for authentic Persian dish.

Serve with Persian seasoned couscous or rice and fresh mixed greens salad or cucumber raita.

Persian seasoned Couscous:

Measure 400 ml water and bring to the boil (electrical jug is just right). Put couccous with salt, pepper and Persian seasoning into serving bowl and mix it well dry. Pour hot water over, add 1-2 tbs oil, tightly cover and set aside for 2-3 min. Use a fork to lightly fluff up the grains of couscous, then garnish (optional) with pistachios, coriander leaves and pomegranate seeds. Serve immediately.