Persian Lamb

Ingredients

Marinade

• 2 cloves
• 2 peppercorns
• 1 stick cinnamon
• 1/2 tspn tumeric
• Small carton yoghurt (200 g)

Main

• 100 g butter
• 1 tsp paprika
• 2 peppercorns
• 1 stick cinnamon
• 1/2 tspn tumeric
• 1/2 tspn chilli powder
• 1/2 tspn curry powder
• 1/4 tspn mixed spice
• 3-4 cumin seeds
• 2-3 cardamoms
• 396 g can tomatoes
• 300 ml stock
• 2 potatoes diced
• 2 onions sliced
• 1 tin of chickpeas

Methods

• Place lamb in bowl with marinade ingredients
• Leave to marinade for >2 hours
• Fry onions in butter
• Add spices and fry for a few minutes
• Add meat and cook for 5 minutes
• Add tomatoes stock and potatoes and chickpeas Cover and simmer for 1 - 1.5 hours until lamb is tender
• Season and serve with rice