1 1/2 cups walnuts
1 -2 tablespoons olive oil
2 onions, finely diced
2 pounds boneless certified halal American Lamb shoulder, stew or leg
1/2 cup pomegranate molasses*
1 can (14.5 ounces) beef or chicken broth
Salt to taste
Toasted walnuts, pomegranate seeds or chopped parsley, optional
*pomegranate molasses is available in Middle Eastern and gourmet specialty shops
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 is necessary. Transfer the browned lamb to a bowl.
Add the onions to the casserole and cool 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.
PREP TIME: 15 mins
COOK TIME: 1 hour and 20 mins