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Photo of Persian slow-cooked lamb with pomegranate glaze by WW

Persian slow-cooked lamb with pomegranate glaze

Total Time
3 hr 35 min
20 min
3 hr 15 min
Transform this classic cut with the herbs and spices of an authentic Persian dish. Cumin, coriander, parsley, almonds and pomegranate seeds that sparkle like gems – simple and impressive!


Brown onion

3 medium, cut into wedges


4 clove(s), chopped

Canned diced tomatoes

400 g

Chicken stock cube

½ individual, to make 1/2 cup (125ml) liquid stock

Fruit juice, all types

½ cup(s), (pomegranate)

Orange rind

2 tsp, (2 strips)

Fresh bay leaf

4 whole, fresh or dried

Ground cinnamon

½ tsp

Ground cumin

2 tsp

Ground coriander

2 tsp

Dried oregano

2 tsp

Lamb leg roast, raw

1600 g, (Buy 2kg) fat trimmed


2 tsp

Fresh flat-leaf parsley

¼ cup(s)


½ medium, (2 tbs arils)

Reduced fat feta cheese

50 g, crumbled

Roasted almonds

1 tbs, toasted


  1. Place onion, garlic, tomatoes, stock, juice, rind and bay leaves in a 4.5 litre (18-cup) slow cooker. Combine cinnamon, cumin, coriander and oregano in a small bowl. Rub lamb with spice mixture. Place lamb in slow cooker. Cook, covered, on low for 7 hours (or high for 3½ hours).
  2. Transfer lamb to a plate and cover to keep warm. Skim excess fat from cooking juices and discard bay leaves. Transfer juices to a saucepan and bring to the boil. Boil, uncovered, for 10–12 minutes or until sauce has thickened.
  3. Stir honey into sauce and spoon over lamb. Sprinkle with parsley, pomegranate arils, feta and almonds to serve.


SERVING SUGGESTION: Mixed salad leaves and roast pumpkin.TIPS: IN THE OVEN If you don’t have a slow cooker, preheat oven to 160°C or 140°C fan-forced and bake lamb mixture in a covered baking dish for 2½ hours. Uncover and bake for 30 minutes or until very tender. Pomegranate juice is sold in the juice aisle of most supermarkets.