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Pomegranate Stew

Prep Time:
15 mins.
Cook Time:
45 mins.


  • 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


  1. Finely chop the walnuts either in a food processor or with a knife. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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