Recipe

A A A

• 1 large onion, chopped
• 3 tsp butter
• 400 g diced lamb
• 1/2 cup chicken stock
• 1/2 cup water
• 1 1/4 cups finely ground walnuts
• 3 tsp pomegranate syrup
• 3 tsp sugar
• 1/2 tsp saffron or 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 lemon, juiced
• salt and pepper

• 1 Saute the onions in the butter for a couple minutes.
• 2 Add the lamb and continue lightly frying until the pieces start to brown.
• 3 Add the stock, cover and simmer gently for 1/2 hour.
• 4 Meanwhile, prepare the sauce by stirring the water into the ground walnuts.
• 5 Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes.
• 6 Add the walnut sauce to the lamb, along with the seasonings and lemon juice.
• 7 Continue to simmer, covered, over a low heat for another 30 minutes.
• 8 Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet.
• 9 Serve with basmati rice.