Pomegranate Lamb Stew
Tender chunks of meat are simmered with vibrant pomegranate, warm spices, and aromatic vegetables for a deeply flavorful, slightly sweet stew. This unique dish balances rich savory notes with bright fruit accents for a satisfying meal.
| Serving Size | 8 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 45 mins. |
Ingredients
- 1 1/2 cups walnuts
- 1-2 tablespoons olive oil
- 2 onions, finely diced
- 2 pounds boneless American lamb shoulder, stew or leg
- 1/2 cup pomegranate molasses (available in Middle Eastern and gourmet specialty shops)
- 1 can (14.5 ounces) beef or chicken broth
- Salt to taste
- Toasted walnuts, pomegranate seeds or chopped parsley, optional
Preparation
- Finely chop the walnuts either in a food processor or with a knife. Set aside.
- In a large casserole or Dutch oven heat one tablespoon of oil over medium heat. When the oil is hot, add half the lamb and cook until browned. Transfer the meat to a bowl, then repeat and brown the remaining lamb, adding more oil if necessary. Transfer the browned lamb to a bowl.
- Add the onions to the casserole and cook over medium heat until softened, scraping up any brown bits with a wooden spoon, about 5 minutes. Add the walnuts and cook until the nuts begin to toast and become fragrant.
- Add the lamb back to the casserole along with the pomegranate molasses and broth; bring to a boil then reduce the heat. Cover and simmer on low for one hour, stirring every 20-30 minutes.
- Remove the lid and cook over medium-high heat reducing the liquid for about 5-10 minutes or until sauce has thickened. Add salt to taste and garnish with toasted walnuts, pomegranate seeds or parsley. Serve with rice.
Pomegranate Lamb Stew
Tender chunks of meat are simmered with vibrant pomegranate, warm spices, and aromatic vegetables for a deeply flavorful, slightly sweet stew. This unique dish balances rich savory notes with bright fruit accents for a satisfying meal.
8
Prep: 15 mins.
Cook: 45 mins.
Preparation
- Finely chop the walnuts either in a food processor or with a knife. Set aside.
- In a large casserole or Dutch oven heat one tablespoon of oil over medium heat. When the oil is hot, add half the lamb and cook until browned. Transfer the meat to a bowl, then repeat and brown the remaining lamb, adding more oil if necessary. Transfer the browned lamb to a bowl.
- Add the onions to the casserole and cook over medium heat until softened, scraping up any brown bits with a wooden spoon, about 5 minutes. Add the walnuts and cook until the nuts begin to toast and become fragrant.
- Add the lamb back to the casserole along with the pomegranate molasses and broth; bring to a boil then reduce the heat. Cover and simmer on low for one hour, stirring every 20-30 minutes.
- Remove the lid and cook over medium-high heat reducing the liquid for about 5-10 minutes or until sauce has thickened. Add salt to taste and garnish with toasted walnuts, pomegranate seeds or parsley. Serve with rice.
Ingredients
- 1 1/2 cups walnuts
- 1-2 tablespoons olive oil
- 2 onions, finely diced
- 2 pounds boneless American lamb shoulder, stew or leg
- 1/2 cup pomegranate molasses (available in Middle Eastern and gourmet specialty shops)
- 1 can (14.5 ounces) beef or chicken broth
- Salt to taste
- Toasted walnuts, pomegranate seeds or chopped parsley, optional
