Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add 900 grams of diced lamb shoulder and sear until browned on all sides, about 8 minutes.

2. 2

   Add 2 finely chopped large onions and 4 minced garlic cloves to the pot, sautéing until the onions are softened and translucent, which takes approximately 7 minutes.

3. 3

   Stir in 1.5 teaspoons of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of paprika, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Pour in 1.5 cups of pure pomegranate juice, 14.5 ounces of undrained canned diced tomatoes, and 2 cups of beef broth, bringing the mixture to a gentle simmer.

5. 5

   Add 3 diced medium carrots and 2 diced bell peppers to the pot, ensuring all ingredients are submerged in the liquid.

6. 6

   Reduce the heat to low, cover the pot tightly, and let the stew simmer for 2 hours, stirring occasionally, until the lamb is fork-tender and the sauce has thickened.

7. 7

   Taste and adjust seasonings if necessary, then ladle the Narli Qo'zi Qovurma into bowls and garnish each serving with approximately 0.125 cup of fresh pomegranate seeds and a sprinkle of chopped fresh dill if desired.