Persian Style Lamb Casserole

1.2kg lamb shoulder cut into 4cm chunks, excess fat removed
2 tbsp oil
2 medium onions, diced finely
1 tsp turmeric
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground ginger
4 cardamom pods, roughly crushed to break the skin
2 tbsp tomato paste
2 tsp pomegranate molasses
500g Essential Cuisine Lamb stock (2 x 250g pouches)
1 cup dried apricot halves
salt and pepper
2 tbsp each of fresh mint leaves and chopped pistachio nuts to garnish

Heat 1 tbsp of the oil in a large heavy saucepan. Season the meat and quickly brown over heat in batches. Transfer to a platter as it browns and put to one side.

Add remaining oil then add onions to the pan, stirring over medium heat until lightly browned. Add spices, tomato paste and pomegranate molasses and stir over the heat for a further minute.

Mix in the Essential Cuisine Lamb Stock, stirring to lift all the pan brownings. Season to taste. Return the meat to the pot along with the dried apricot halves.

Cover and simmer gently for 40-45 minutes or until meat is very tender. Season to taste.

Serve garnished with torn mint leaves and chopped pistachio nuts. Accompany with rice and roast pumpkin wedges.