Spice Lamb Stew with Walnuts and Pomegranate
A Jamie Oliver Sainsbury's recipe for Spice Lamb Stew with Walnuts and Pomegranate.
Ingredients
- 750 g pack British lamb boneless roasting shoulder joint
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 4 sticks of celery, finely sliced
- 100 g walnuts, chopped
- 2 bay leaves
- 6 pomegranates
- 20 g pack flat leaf parsley, chopped
Instructions
- 1
Cut the lamb into thumb-sized cubes and toss in the flour with a teaspoon of sea salt and black pepper. Heat a large pan and add the olive oil. When the oil starts to smoke, add as many lamb pieces as will fit in one layer, cover with a lid and cook forafewminutes untilsoftandbrownedevenly.When colouredon allsides, removefromthepan. Repeatwiththeremainingcubesuntiltheyareallbrowned. Return all the lamb to the pan and turn the heat down. Add the onion, celery, garlic,cinnamon,walnutsandbayleavestothepan. Putthelidonandcookvery gently for 3-5 minutes, until the onion is softened, stirring often to make sure nothing sticks. Cut your pomegranates in half and juice them as you would an orange or lemon. You should get 500ml or so of bright pink juice (if you can't find pomegranates, cranberry juice works well instead). Add the juice to the lamb, reserving some pomegranate seeds. Top up with water to cover. Simmer very gently for 1 1/2 hours, or until the lamb is tender, adding a little water now and then if the stew gets dry. Remove the cinnamon stick and bay leaves and discard. Season to taste and sprinkle with the parsley and pomegranate seeds. Serve with steaming hot saffron rice.
- 2
Spicy Thai Prawn Curry Prep and cook time: Up to 30 mins Serves: 4