Pomegranate lamb

Name: Pomegranate lamb
Cook time: 25 min
Yield: 2
Cuisine: Tehran, Iran

with a warm freekeh salad and spiced nuts

Ready in around 25 mins

RECIPE FACT:

Tip : For tender lamb, sear the lamb strips in batches and don’t overcrowd the pan. This stops the meat from stewing and becoming tough.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Remove the mint leaves from their stalks, roughly chop and set aside. Slice the roasted red capsicum into 1 cm strips then finely slice the spring onion on the diagonal and set aside. Roughly chop the baby cos leaves and set aside.
2. TO PREPARE THE WARM FREEKEH SALAD:

Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the freekeh and cook for 2-3 mins stirring occasionally. Add the sliced capsicums, spring onions, season with salt and pepper and cook for a further 1-2 mins until hot. Empty the pan into a bowl to let it cool down. Just before serving add the chopped baby cos leaves, the orange dressing and mix gently.
3. TO COOK THE LAMB STRIPS:

Wipe out the pan, place back over a high heat with a drizzle of oil. Once hot add the marinated lamb strips to the pan in batches (see tip), season with salt and pepper and sear for 30-60 secs – don’t cook any longer as this will make them tough.
TO SERVE:

Divide the warm freekeh salad between plates and top with the lamb strips. Add a few drizzles of pomegranate yoghurt and a sprinkle of spiced nuts and seeds. To finish top with chopped mint.