Persian lamb stew with dates and chickpeas, a slow cooker recipe
This beautiful stew is delicately flavoured with cinnamon and a Persian spice mix, the dates disappear into the sauce, and handful of chopped spinach thrown in just before serving gives colour, this I served with rice and lentils also on the blog.
1/2 lb diced lamb
Onion (I used a leek)
Half a pack of dates, stones removed
Garlic
Tin toms
Tin chickpeas
Chicken stock cube
Spices
1/2 tsp Paprika
1/2 tsp Cinnamon
1/2 tsp Cumin
1 tsp Coriander
2 Cloves
1 Tblsp Turmeric, in Persian cuisine Turmeric is always used more than normal.
Salt
1/2 tsp Pepper
Method
Brown meat and soften onions and then add garlic, then add all the spices and mix around for a minute, add toms, dates and stock, bring to the boil and simmer for ten minutes. Remember to switch the crock pot on when you go to work. When you come home add washed rinsed chickpeas and set to simmer for a few minutes, five minutes before you serve and chopped spinach, and serve.
