Recipe Card
How I Finally Nailed Persian Lamb Stew — Walnut & Pomegranate
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Serves
- 6
- Calories
- 260 kcal
- Carbs
- 23.00 g
Ingredients
- 130 gwalnuts
- 2 tbspolive oil
- 1 tbspunsalted butter
- 2onions, finely diced
- 3garlic cloves, minced
- ½ tspground cinnamon
- ½ tspground cumin
- ½ tspground turmeric
- ¼ tspground nutmeg
- 1cinnamon stick
- Small pieceorange peel
- 900 gdiced lamb shoulder, fat trimmed
- 90 gdried cranberries
- 3 tbsppomegranate molasses
- 2 tbsphoney
- 500 mlchicken stock ((or broth))
- 1 tbspchopped parsley to garnish
- 1 tbspchopped mint to garnish
- 1 tbspunsalted butter
- 450 gbasmati rice
- 5cardamom pods
- 1bay leaf
- ½ stickcinnamon
- ½ tspground turmeric
- ¼ tspsalt
- 950 mlhot vegetable stock ((or water))
Instructions
- 1
Toast your walnuts for maximum flavor. Transfer them to a mini chopper and grind to a fine powder.
- 2
Heat olive oil and butter in your casserole until butter starts foaming. Add the onions, cover the pot and cook over very low heat for 20 minutes, stirring occasionally.
- 3
Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick and orange peel, cooking for a minute or two.
- 4
Add the lamb, stirring to coat in the aromatic spices. If the pan gets dry, add a little of the stock and scrape any browned bits in the pan.
- 5
Drizzle in the pomegranate molasses and honey. Add the dried cranberries, stirring to combine. Pour in the stock and bring to a simmer.
- 6
Add the ground walnuts, stir to combine then cover the pot and cook on very low heat for about an hour.
- 7
Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Garnish with chopped parsley and mint. Serve.