Persian Lamb with Prunes and Mint

HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Lamb, pumpkin, onion, chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], prunes, lime juice (lime juice 99.96%, potassium sorbate), olive oil, mint, salt, cumin ground, cinnamon, cardamom, saffron.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	Per 100g	Small	Large
ENERGY	572kJ	2845kJ	5689kJ
PROTEIN	12.1g	60.1g	120.1g
FAT TOTAL	5.6g	27.6g	55.2g
- SATURATED	1.5g	7.4g	14.7g
CARBS	10.3g	51.2g	102.3g
- SUGARS	4.8g	24.0g	47.9g
SODIUM	219mg	1087mg	2174mg

SIZES

Small:

Serves one (hungry!) to two adults with accompaniments

Large:

Serves three to four adults with accompaniments

GOES WITH

Garnish with a scattering of shelled pistachios and fresh mint leaves. Serve with cous cous or basmati rice and some garlicky leafy greens like spinach or kale.

For some heat, serve with harissa or chopped chilli swirled through yoghurt.

PREP, COOK AND SERVE

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.