Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

2. 2

   Add 2.5 pounds of lamb shoulder pieces and sear them in batches until well-browned on all sides, then remove the lamb and set it aside.

3. 3

   Reduce heat to medium, add 1 chopped large yellow onion to the pot, and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom.

4. 4

   Stir in 4 minced garlic cloves, 2 minced chipotle peppers in adobo, 1 tablespoon of adobo sauce, 1 teaspoon of ground coriander, 0.5 teaspoon of ground fenugreek, and 1 tablespoon of Khmeli Suneli, cooking for 1 minute until fragrant.

5. 5

   Return the seared lamb to the pot, pour in 3 cups of chicken broth, and add 1 teaspoon of salt and 0.5 teaspoon of black pepper, bringing the mixture to a simmer.

6. 6

   Cover the pot tightly, reduce heat to low, and braise the lamb for 2 hours and 30 minutes, or until the lamb is fork-tender, stirring occasionally.

7. 7

   In a separate bowl, whisk together 1 cup of finely ground walnuts with 0.5 cup of hot braising liquid from the pot until a smooth paste forms, then stir this walnut mixture into the stew.

8. 8

   Simmer the stew uncovered for 10-15 minutes to allow the sauce to thicken slightly, then stir in 0.5 cup of chopped fresh cilantro and garnish with 0.25 cup of pomegranate seeds before serving.