Ingredients
Scale
- 900 g (2 pounds) diced lamb shoulder (fat trimmed)
- 130 g (1 cup) walnuts
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 onions (finely diced)
- 3 garlic cloves (minced)
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 cinnamon stick
- Small piece orange peel
- 90 g (¾ cup) dried cranberries
- 3 tbsp pomegranate molasses
- 2 tbsp honey
- 500 ml (2 cups) chicken stock (or broth)
- 1 tbsp chopped parsley to garnish
- 1 tbsp chopped mint to garnish
- 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
- Finely grind the walnuts in a food processor and set aside.
- In a heavy-bottomed pot, heat olive oil and butter. Sauté diced onions until translucent, then add minced garlic.
- Stir in spices (cinnamon, cumin, turmeric) along with the cinnamon stick and orange peel.
- Add diced lamb to the pot and brown on all sides.
- Incorporate cranberries, pomegranate molasses, honey, chicken stock, and ground walnuts; bring to a boil.
- Reduce heat to low and simmer covered for about 90 minutes until the lamb is tender.
- Prepare basmati rice separately with butter, cardamom pods, bay leaf, cinnamon stick, turmeric, salt, and hot vegetable stock; cook until fluffy.
- Serve the stew over rice and garnish with parsley and mint.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stewing
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg