Persian Lamb Stew with Pomegranate Molasses and Walnuts
Equipment
- Dutch oven
- wooden spoon
- knife
- cutting board
Ingredients
- 2 pounds lamb stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 4 cups beef broth
- 1/4 cup pomegranate molasses
- 1 cup walnuts, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 to 8 minutes total. Remove the lamb to a plate and set aside.
- Add the chopped onions to the same pot and cook until softened, about 5 minutes. Stir in the minced garlic, turmeric, and cinnamon and cook for 1 minute until fragrant.
- Return the browned lamb to the pot. Pour in the beef broth and pomegranate molasses. Add the salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes.
- Stir in the chopped walnuts and continue simmering uncovered for 15 more minutes until the sauce thickens slightly and the lamb is fork-tender.
- Ladle the stew into bowls and sprinkle with the chopped parsley before serving.
Notes
For deeper flavor, toast the walnuts in a dry skillet for a few minutes before adding them to the pot. If the stew tastes too tart at the end, stir in a teaspoon of honey. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Persian
Equipment: Dutch oven, wooden spoon, knife, cutting board
Cuisine: Persian
Equipment: Dutch oven, wooden spoon, knife, cutting board