Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat.

2. 2

   Sear 1 kilogram of diced lamb shoulder in batches until browned on all sides, then remove the lamb and set it aside.

3. 3

   Add 2 large finely chopped yellow onions to the pot and sauté them for 8 minutes until softened and translucent, then stir in 6 minced garlic cloves and cook for 1 minute more.

4. 4

   Return the seared lamb to the pot, add 2 tablespoons of tomato paste, 1 tablespoon of Khmeli Suneli, 1 teaspoon of ground coriander, 0.5 teaspoon of ground fenugreek, 0.5 teaspoon of red pepper flakes, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, stirring well to coat the lamb and cook for 2 minutes.

5. 5

   Pour in 1.5 cups (360 ml) of unsweetened pomegranate juice and 2 cups (480 ml) of beef broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.

6. 6

   Stir in 1 cup (120 grams) of ground walnuts into the stew and continue to simmer uncovered for another 30 minutes, allowing the stew to thicken slightly.

7. 7

   Taste and adjust seasoning as needed, then stir in 0.5 cup (15 grams) of fresh chopped cilantro just before serving.

8. 8

   Ladle the hearty stew into bowls and garnish each serving with 0.5 cup (85 grams) of fresh pomegranate arils.