Name: Spiced lamb stew with walnuts and pomegranate
Total time: 2 h
Yield: 1
Cuisine: british
Ingredients: 750 g quality roasting shoulder joint of lamb boneless; 2 tablespoons plain flour; sea salt; freshly ground black pepper; olive oil; 1 red onion peeled and finely sliced; 4 sticks celery trimmed and finely sliced; 4 cloves garlic peeled and finely sliced; ½ stick cinnamon; 100 g walnuts chopped; 2 bay leaves; 6 pomegranates; 1 bunch fresh flat-leaf parsley

Spiced lamb stew with walnuts and pomegranate

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Total Time:
2 hours

Balanced blend of sweet pomegranate and earthy walnuts elevates this lamb stew.

Ingredients:

750 g quality roasting shoulder joint of lamb boneless
2 tablespoons plain flour
sea salt
freshly ground black pepper
1 red onion peeled and finely sliced
4 sticks celery trimmed and finely sliced
4 cloves garlic peeled and finely sliced
½ stick cinnamon
100 g walnuts chopped
2 bay leaves
6 pomegranates
1 bunch fresh flat-leaf parsley

Instructions:

Cut the lamb into thumb-sized cubes. Season the flour with sea salt and black pepper, then coat the lamb cubes. Heat olive oil in a large pan until smoking, then brown the lamb in batches. Return all lamb to the pan and lower the heat. Add onion, celery, garlic, cinnamon, walnuts, and bay leaves. Cook gently for 3-5 minutes until onion is softened. Squeeze the pomegranates for juice, about 500ml. Add the juice to the lamb, top up with water, and simmer for 1½ hours until tender. Remove cinnamon stick and bay leaves. Season and garnish with parsley and pomegranate seeds before serving with saffron rice.

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