- 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
- 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.
Source: American Lamb Board