This lamb stew is spiced with cardamom, cumin, coriander and turmeric, topped with sweet pomegranate and served with homemade flatbreads. The stew and flatbreads are freezable so both can be batch cooked so you always have a nutritious meal to hand.
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Yields:
4 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
682
Ingredients
1 Tbsp. olive oil
400 g diced lamb leg
2 onions, finely sliced
5 cardamom pods
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. turmeric
2 garlic cloves, crushed
4 ripe tomatoes, roughly chopped
500 ml lamb or chicken stock
400 g tin chickpeas, drained and rinsed
150 g pomegranate seeds
Large handful mint, roughly chopped, to serve
For the flatbreads
250 g self-raising flour, plus extra to dust
150 -175g natural yogurt
25 g butter
1 tsp. ground cumin
1/2 tsp. mild chilli powder
Directions
Step 1Heat ½tbsp oil in a large pan (that has a lid) over medium-high heat and brown lamb all over, in batches if necessary. Remove with a slotted spoon to a plate. Add remaining oil, reduce heat slightly and fry onions gently for 10-12min, until softened.
Step 2Using a pestle and mortar, bash cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine. Add to the pan along with remaining spices and garlic. Cook for 2min, until fragrant. Return lamb to the pan along with the tomatoes. Cook for 4min, or until the tomatoes have started to break down. Stir through stock and plenty of seasoning. Bring to the boil, then reduce heat and simmer, covered, for 15min. Uncover, stir through chickpeas and bubble for a further 15-20min, until lamb is tender and sauce has reduced slightly.
Step 3Meanwhile, make the flatbreads. In a medium bowl, mix flour, 150g yogurt and ½tsp fine salt to make a dough, adding a little more yogurt if the mixture is dry. Tip on to a lightly floured surface and knead for 1min, until smooth and pliable. Divide into 4 and roll each piece into a rough oval, about 20cm long. Heat a large frying pan over medium heat and fry flatbreads (without oil) one at a time, for 3min per side, or until slightly puffed and speckled golden. Wrap flatbreads together in a clean tea towel while you make the spiced butter.
Step 4Melt butter, cumin and chilli powder in a small pan. Brush over the flatbreads. Check stew seasoning, then sprinkle over pomegranate seeds and mint. Serve with the flatbreads.
GH TIPS:
Freeze ahead: Make stew to end of step 2. Cool completely and freeze for up to 1 month. To serve, defrost overnight in fridge and reheat on hob until piping hot. Make flatbreads to end of step 3, cool completely then wrap individually in baking parchment before transferring to a freezer bag and freeze for up to 1 month. To serve, defrost at room temperature and reheat in a dry frying pan over medium hob heat for 1min per side, before completing recipe.
If you're not a fan of lamb, you could replace with any meat of your liking. Chicken, pork, beef and venison all work really well in this hearty dish - or omit it completely to keep it veggie-friendly.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
