Ingredients
Scale
- 130 g walnuts
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 onions, finely diced
- 3 garlic cloves, minced
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground nutmeg
- 1 cinnamon stick
- 1 small piece orange peel
- 900 g diced lamb shoulder, fat trimmed
- 90 g dried cranberries
- 3 tbsp pomegranate molasses
- 2 tbsp honey
- 500 ml chicken stock
- Chopped parsley and mint for garnish
Instructions
- Toast the walnuts in a casserole dish until fragrant then pulse into a fine sandy powder.
- Heat olive oil and butter in the same dish, add onions, and cook covered over low heat for 20 minutes.
- Stir in garlic, ground cinnamon, cumin, turmeric, and nutmeg, cooking for two minutes.
- Add diced lamb, stirring to coat well in the spice mixture.
- Drizzle in the pomegranate molasses, honey, and dried cranberries.
- Pour in the chicken stock, bring to a gentle simmer, and cover tightly.
- Stir in the ground walnuts, add the cinnamon stick and orange peel, then cover and cook until the lamb is tender.
- Garnish with fresh chopped parsley and mint before serving.
Notes
- For the best flavor, use high-quality pomegranate molasses from a middle-eastern grocer.
- Ensure the lamb shoulder is trimmed of excess fat to keep the stew from becoming too greasy.
- Serve over fluffy basmati rice to soak up the luxurious sauce.
- Prep Time: 20
- Cook Time: 120
- Category: Lamb Stew
- Method: Braising
- Cuisine: Persian