Slow-cooked Persian lamb stew

Tender meat in lightly spiced gravy, delicious served with a zingy, fresh herb and cucumber salad. Serves 6 • Ready in 6hrs 800g lamb shoulder, cubed 4tbsp olive oil

2 onions, chopped

½tsp cumin

½tsp coriander

¼tsp ground cloves

2 garlic cloves, bashed zest of 1 lemon or orange

2tbsp pomegranate molasses for the salad:

1 small bunch parsley, chopped

½ bunch mint, roughly chopped 4tbsp pomegranate seeds

½ cucumber, sliced

1tbsp olive oil squeeze of lemon juice couscous and yogurt, to serve

1 Put the lamb stew ingredients into a slow cooker with 100ml water and season. Cook on low for 6hrs. Alternatively, put the ingredients into a tagine or casserole with a scrunched-up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 4-6hrs.

2 Assemble the salad and add a squeeze of lemon juice. Serve the lamb stew with the salad, couscous and yogurt.

Per serving: Cals 319, Fat 20g,

Sat fat 6g, Carbs 28g >>