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Lamb & caramelised date stew with herby bulgur

• Helena Busiakiewicz

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Serves 6

Easy

Prep: 15 mins

Cook: 2 hrs and 30 mins

A star rating of 4.7 out of 5.7 ratingsRate

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Bulk out this lamb stew with fibre-rich chickpeas and veg to create something similar to a North African tagine. The dates add a lovely sweetness

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Easy soft flatbreads

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Pitta bread

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Pickled red onions

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Ingredients

Nutrition

Units:

MetricUS

• 80g medjool dates

• 2-3 tbsp  olive oil

• 400g lamb shoulder

• 2 red onions

• 2 carrots

• 2 celery sticks

• 3 garlic cloves

• 4 cardamom pods

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 cinnamon stick

• 1 bay leaf

• 2 tbsp tomato purée

• 2 tbsp plain flour

• 1 litre beef stock

• 570g jar chickpeas

• 1 tbsp red wine vinegar

• 200g bulgur wheat

• 15g dill

• 15g chives

• ½ lemon

• pomegranate seeds, mint leaves and

  pickled red onions, to serve

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Nutrition: Per serving

• kcal464

• fat19g

• saturates6g

• carbs45g

• sugars15g

• fibre9g

  high

• protein24g

• salt0.33g

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Method

• step 1

  Halve the dates and remove the stones. Heat 2 tbsp oil in a large flameproof casserole dish and cook the dates for 30 seconds on each side until deeply golden and caramelised. Remove from the dish and set aside.

• step 2

  Chop the lamb into bite-sized cubes and season with salt. If the dish is dry, add a little more oil and reheat. Once hot, cook the lamb for 5-7 mins, browning on all sides until deeply golden and developing a good crust (you’ll need to do this in batches so you don’t overcrowd the dish). As the lamb is browned, remove to a bowl using tongs or a slotted spoon. Between batches, pour in 50ml water and scrape up the golden bits from the bottom, then tip this liquid into a bowl or cup and set aside for later.

• step 3

  Roughly chop the onions, slice the carrots on the diagonal and thinly slice the celery. Add the veg to the dish, scraping up any golden bits on the bottom. Season with a little salt, then stir to coat. Cook over a medium-low heat for 10-15 mins until all the veg is well softened. Heat the oven to 170C/150C fan/gas 3.

• step 4

  Grate in the garlic, then add the cardamom pods, cumin, coriander, cinnamon stick and bay leaf. Stir in the tomato purée. Cook over a medium heat for 3-4 mins, stirring often until the purée has darkened to a brick red colour and the spices are very aromatic. Scatter in the flour and stir to coat.

• step 5

  Slowly pour in the stock and reserved browning liquid, stirring to combine. Bring to the boil, then reduce the heat to a simmer. Return the lamb and dates to the dish. Scrunch up a piece of baking parchment that’s roughly the diameter of the dish. Rinse it under the tap, squeeze out the excess water, then lay it on the top of the stew. Cover with the lid, transfer to the oven and cook for 1 hr 45 mins.

• step 6

  Carefully remove the stew from the oven. Drain the chickpeas and stir them into the stew along with the vinegar, then return the dish to the oven, uncovered, for 15 mins. When ready, the lamb and veg should be very tender and the sauce thickened and reduced. Prepare the bulgur following pack instructions. Roughly chop the herbs and zest and juice the lemon, and stir all this through the cooked bulgur.

• step 7

  Taste the stew and add a little salt, if needed. Spoon the stew over the herby bulgur, then scatter over pomegranate seeds, mint leaves and pickled onions.

Recipe from Good Food magazine, April 2026

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A star rating of 4.7 out of 5.7 ratings

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