Warm a large frying pan (or casserole dish, if you’re braising the lamb on the hob) for 2 mins, then add 1 tbsp olive oil and the lamb mince. Fry for 8 mins till the lamb is browned, breaking it up with a wooden spoon.

While the lamb is cooking, peel and finely chop the onion. Peel and thinly slice the garlic cloves. Finely chop the dates. From this point follow the method for cooking the stew in the slow cooker or on the hob.

In the Slow Cooker^ Tip the lamb into a 3½ ltr slow cooker. Add the onion, garlic and dates, along with 1 tsp ground cumin, 2 tsp turmeric and the cinnamon stick. Pour in the chopped tomatoes. Half-fill the tin with water (approximately 200ml) and add that too.

Drain and rinse the chickpeas and stir them into the lamb. Add a good pinch of salt and pepper then pop on the lid. Set the slow cooker to medium and cook for 8 hrs. For a faster stew, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

When the lamb has 30 mins left to cook, rinse the rice under cold water. Tip it into a pan. Add 600ml boiling water and a pinch of salt. Cover. Bring to the boil, then turn the heat right down. Very gently simmer over a low heat for 8-10 mins till the water has been absorbed. Take off the heat and set aside, lid on, for 5 mins to finish cooking the rice.

While the rice is cooking, finely chop the mint leaves. Halve the pomegranate. Hold 1 half cutside down in the palm of your hand over a bowl. With a wooden spoon, hit the pomegranate. The seeds should fall through your fingers into the bowl. Repeat with the other half. Finely shred the spinach, discarding any tough or dry stems.

Fork the spinach into the lamb stew, pop on the lid and leave for 5 mins to wilt the spinach. Taste the lamb and add more salt or pepper if needed.

Fluff the rice and divide it between 4 warm bowls. Top with the Persian spiced lamb, discarding the cinnamon stick. Garnish with pomegranate seeds and chopped mint leaves to serve.

On the Hob^ When the lamb is browned, transfer it to a bowl. Add 4 tbsp water to the pan then add the onion. Fry on a medium-low heat, stirring now and then, for 8 mins till softened and lightly coloured. Add the garlic to the onion and cook for 2 mins, stirring.

Add the lamb back to the pan, along with any resting juices. Add the chopped dates, 1 tsp ground cumin, 2 tsp turmeric and the cinnamon stick. Pour in the chopped tomatoes. Fill the tin with water (around 400ml) and add that too.

Drain and rinse the chickpeas and stir them into the lamb. Add a good pinch of salt and pepper then pop on the lid. Simmer on a medium heat for 40 mins till the lamb is tender and the sauce thickened and reduced slightly. Stir every now and then and if the sauce is looking dry, add a splash or 2 of water.

When the lamb has 30 mins left, prepare the rice as set out in step 3 of the slow cooker method.

While the rice is cooking, finely chop the mint leaves. Halve the pomegranate. Hold 1 half cutside down in the palm of your hand over a bowl. With a wooden spoon, hit the pomegranate. The seeds should fall through your fingers into the bowl. Repeat with the other half. Finely shred the spinach, discarding any tough or dry stems.

Fold the spinach into the stew, pop on the lid and leave for 5 mins to wilt the spinach. Taste the lamb and add more salt or pepper if needed.

Fluff the rice and divide it between 4 warm bowls. Top with the Persian spiced lamb, discarding the cinnamon stick. Garnish with pomegranate seeds and chopped mint leaves to serve.