Persian inspired Lamb Stew
Ingredients
- 2 tbsp. olive oil
- 350 g lamb neck fillets, cut into 2cm pieces
- 1 onion, finely chopped
- 1 large carrot, sliced
- 2 sticks celery, roughly chopped
- 2 garlic cloves, crushed
- 2 ras el hanout mix
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 750 mL chicken stock
- 400 g tin chopped tomatoes
- 2 tbsp. pomegranate molasses
- 1 tbsp. runny honey
- 100 g dried apricots, roughly chopped
- 100 g walnut pieces
- 1 aubergine, cut into 1cm pieces
- 200 g wholewheat giant couscous
- pomegranate seeds, to garnish
- small handful mint, optional, to garnish
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