Persian lamb with prunes and mint
This dish encapsulates everything we love about Middle Eastern cooking: we coat the diced lamb shoulder with aromatic spices - cumin, cardamon, cinnamon and saffron and braise it gently with onions and free-range chicken stock for several hours until sweet and tender. We add roasted pumpkin and prunes for additional sweetness and then contrast this with the tangy freshness of lime juice and mint. There's no chilli heat or garlic so it's very approachable but it's still somehow sophisticated.
Garnish with a scattering of shelled pistachios and fresh mint leaves. Serve with
For some heat, serve with harissa or chopped chilli swirled through yoghurt.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
While every effort has been made to ensure the prunes are pip free, please be aware that some may remain.
Defrost fully then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot. Serve with a warm couscous salad, basmati rice and some leafy greens like wilted spinach or kale.