Persian Saffron & Honey Lamb

Let's Cook

1. Step 1.

   Season the lamb cubes with a generous pinch of salt and pepper. Heat the olive oil in a large flameproof casserole dish (Dutch oven) over medium heat. Add the lamb in batches (do not overcrowd) and cook, turning occasionally, for about 10 minutes until browned all over. Remove the lamb with a slotted spoon and set aside.

2. Step 2.

   Add the finely chopped onion to the same pan and stir-fry over medium heat for 3–4 minutes, until it starts to turn golden. Return the browned lamb to the pan, then add the drained chickpeas, saffron strands, cinnamon stick, and 600ml (scant 2½ cups) freshly boiled water—enough to just cover everything. Season with salt and pepper, and gently stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer gently for 1 hour, until the meat is tender and cooked through.

3. Step 3.

   After 1 hour, add the honey and dried apricots to the stew. Increase the heat to medium and cook uncovered, stirring occasionally, for 20 minutes, until the sauce has reduced slightly and thickened.

4. Step 4.

   Remove the stew from the heat, cover, and let it rest for 5–10 minutes. Just before serving, squeeze the juice of half a lemon over the stew, scatter with chopped parsley, and serve immediately with steamed rice.