by in Recipes November 2, 2021

This tasty stew is very quick and easy to prepare and even though it has very few ingredients it has plenty of flavour.

This is a recipe from another Sabrina Ghayour cookbook, Persiana, which I love.  I served this stew with Persian Herb Rice and Persian Flatbread.  Recipes for each I will put up later, but both also from Persiana.


  • Olive Oil
  • 2 large Onions, roughly diced
  • 800 kg diced boneless Lamb leg
  • 2 heaped teaspoons ground Cumin
  • 1 heaped teaspoon ground Cinnamon
  • 1 heaped teaspoon Turmeric
  • Sea Salt
  • 2 generous tablespoons clear Honey
  • 250g dried Apricots
  • Boiling Water


Preheat your wide casserole dish over a medium heat.

Drizzle enough Olive Oil to cover the base of the casserole dish and add the Onions, sautéing them until they begin to brown around the edges.

Add the Lamb to the pan, stirring the meat into the Onions.  Keep the Lamb moving so it becomes nicely browned rather than stewing.

Add the Spices to the pan, season with Salt, stir again until well combined.

Add the Honey and stir again.

Add enough Boiling Water to cover the ingredients, bring back to the boil, then reduce heat and simmer for 1 1/4 hours.  Stir every now and again to prevent sticking.

After it has cooked for the 1 1/4 hours, add the Apricots, stir well and cook again for another 45 minutes.


I made this earlier in the day as I think stews always taste better if left to sit for a while, so I reheated it for about 45 minutes before dinner and this also helped the sauce to thicken a little bit more.



This was enough for 6 people.



We served this with Persian Herb Rice which was absolutely delicious.


And Persian Flatbread.

This is the cookbook the recipes came from:   (Tiger likes this book too!)