Ingredients
Scale
- 130 g (1 cup) walnuts
- 900 g (2 pounds) diced lamb shoulder
- 2 onions (finely diced)
- 3 garlic cloves (minced)
- 500 ml (2 cups) chicken stock
- 90 g (¾ cup) dried cranberries
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 cinnamon stick
- Small piece orange peel
- 2 tbsp honey
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp unsalted butter
- 450 g (2 cups) basmati rice
- 5 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- ½ tsp ground turmeric
- ¼ tsp salt
- 950 ml (4 cups) hot vegetable stock (or water)
Instructions
- Gather all ingredients; chop onions and mince garlic.
- Toast walnuts in a dry pan until fragrant; set aside to cool.
- In a large pot, heat olive oil and butter; sauté onions until translucent then add garlic.
- Stir in spices (cinnamon, cumin, turmeric, nutmeg), cooking for about 1 minute.
- Increase heat; brown the diced lamb shoulder on all sides.
- Mix in toasted walnuts, cranberries, pomegranate molasses, honey, and chicken stock; bring to a simmer.
- Cover and simmer on low heat for about 90 minutes until the lamb is tender.
- Serve hot over basmati rice garnished with parsley and mint.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 100mg