Go Back
Persian Pomegranate Lamb Stew with Walnuts and Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Persian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Serving Bowls

Ingredients
  

  • 2 pounds lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup walnuts, finely chopped
  • 1/2 cup pomegranate molasses
  • 2 cups beef broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste
  • 2 cups cooked basmati rice, for serving
  • 1/2 cup pomegranate seeds, for garnish
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lamb shoulder cubes and brown them on all sides, then transfer the meat to the slow cooker.
  • Add the onion and garlic to the same skillet and cook until the onion softens. Scrape everything into the slow cooker with the lamb.
  • Stir in the walnuts, pomegranate molasses, beef broth, cinnamon, turmeric, salt, and pepper until well combined.
  • Cover the slow cooker and cook on low for 8 hours, or until the lamb is fork-tender.
  • Spoon the stew over the cooked basmati rice. Finish each bowl with pomegranate seeds and chopped parsley.

Notes

The walnuts break down during the long cook and naturally thicken the sauce, so check the consistency near the end and add a little extra broth if it looks too dense. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing flavor.
Course: Main Course
Cuisine: Persian
Equipment: Slow Cooker, Skillet, Serving Bowls