The nine spices in Persian Advieh add a beautiful flavour and complexity to this easy lamb dish
featuring sweet dried apricots, raisins and orange blossom water. Serve with toasted pine nuts
and a blob of yoghurt with preserved lemon.
2 tbsp olive oil
2 tbsp Spice Fusion Persian Advieh
800g diced lamb
1 onion, finely chopped
1 cup chicken stock
¾ cup dried apricots
½ cup raisins
2-3 drops orange blossom water
Preserved lemon peel or lemon zest
1 cup Greek-style yoghurt
1-2 tbsp toasted pine nuts
Heat the oil in a large saucepan, add the onion and Persian Advieh and sauté for 2-3 minutes,
stirring constantly.
Stir in the lamb pieces then the stock and simmer, covered, for 1 hour.
Add the apricots, raisins and orange blossom water, then cook covered for a further
40 minutes or until lamb is tender.
Serve over rice or couscous with a dollop of yoghurt, lemon peel or zest and pine nuts sprinkled over the top.
