Aromatic Iranian Lamb & Potato One Pot

Aromatic Iranian lamb & potato one pot
Prep in Prep in:
20 mins
Cook in Cook in:
1hr 45 mins
Serves Serves:
4
Per Serving %RI
KCAL 485 24%
Fat 23.1g 33%
Sat Fat 7.9g 39%
Sugar 11.6g 12%
Salt 0.4g 6%

Method

Preheat oven to 180°C/160°C fan. 

Lay the lamb on a plate and dry excess moisture with kitchen towel. Season with salt, pepper and the cumin seeds.

Layer the bottom of a small, heavy casserole dish (approx. 18cm) with potatoes (lying them flat), reserving the rest for the lid. Put this casserole dish to one side.

Heat the oil in a large frying pan over a high heat. Add the meat until brown, in batches if necessary, then lift out and place into the casserole dish, along with the raw carrots. Tuck everything in so that the carrots are evenly mixed through.

Lower the heat and add the onion to the pan, cooking until soft (about 10 mins). Add the flour and stir until it absorbs excess liquid, then pour in the stock and pomegranate molasses, seasoning, and bring to the boil, stirring constantly. Pour this into the casserole dish. Layer the remaining potatoes on top, in an overlapping pattern, then top with the casserole lid and place the dish in the oven for an hour and a half.

After this time check that the potatoes are very soft. If they are, remove the lid, brush a little oil over the potatoes and turn the heat up to your oven’s hottest setting to brown the potatoes for 15 minutes (alternatively finish using the grill).

Serve with yoghurt, chopped parsley and pomegranate seeds.

 

 

Ingredients

500g fluffy potatoes (such as Maris Piper), peeled and sliced into 0.5-1cm discs

500g diced lamb (shoulder, neck or leg)

4tsp cumin seeds, lightly crushed in a pestle and mortar

2tbsp olive oil

1 onion, sliced

2 carrots, cut into chunks

1tbsp plain flour

300ml lamb or chicken stock

1tbsp pomegranate molasses (optional)

 To serve,

yoghurt

parsley, chopped

pomegranate seeds

500g fluffy potatoes (such as Maris Piper), peeled and sliced into 0.5-1cm discs 500g diced lamb (shoulder, neck or leg) 4tsp cumin seeds, lightly crushed in a pestle and mortar 2tbsp olive oil 1 onion, sliced 2 carrots, cut into chunks 1tbsp plain flour 300ml lamb or chicken stock 1tbsp pomegranate molasses (optional)  To serve, yoghurt parsley, chopped pomegranate seeds

You may also like

Cleansing Japanese Miso Potato & Chicken Broth

Cleansing Japanese Miso Potato & Chicken Broth

Cleansing Japanese Miso Potato & Chicken Broth

What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese Miso Potato and Chicken Broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along with traditional miso flavours for an interesting soup alternative.

  • Prep in: 10 mins
  • Cook in: 40 mins
Loaded mexican potato skins

Loaded mexican potato skins

Loaded Mexican Potato Skins Recipe

These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.

  • Cook in: 30 mins
Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing.

Charred potato, grilled peach and sliced lamb with parsley dressing

Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends.

  • Prep in: 10 mins
  • Cook in: 25 mins
Spicy potatoes with chicken and tomato recipe

Spicy Potatoes with Chicken and Tomato Recipe

A quick meal taking just 25 minutes, this recipe contains potatoes, chicken and tomatoes with a spicy kick.

  • Prep in: 5 mins
  • Cook in: 20 mins