Persian Pomegranate-Walnut Lamb Stew
A lamb riff on the classic Persian fesenjan: tender braised lamb in a tangy-sweet sauce of ground walnuts, pomegranate molasses and grated beets. Deeply savoury and a little exotic.
Servings: 6 servings
Ingredients
- vegetable oil for searing
- sea salt
- 2 lbs lamb leg or shoulder cut in 1-inch cubes (or skinless chicken legs)
- 2 yellow onions finely diced
- 1 cup walnuts coarsely ground
- ½ cup pomegranate molasses
- 2 cups chicken stock
- 1 cup peeled and grated beets
Instructions
- Heat a large, deep skillet over medium-high; add a splash of oil and brown the lamb on all sides. Transfer to a plate.
- Drain all but 2 tbsp fat from the skillet. Add the onions and cook over medium heat for about 15 minutes, until golden. Stir in the walnuts and cook until fragrant, about 5 minutes.
- Add the pomegranate molasses and stock; bring to a boil, then reduce to a simmer and return the lamb to the stew. Stir in the beets. Cover and cook until the lamb is tender, about 1 1/2 hours. Season to taste with salt.
Notes
Inspired by fesenjan: A twist on the classic Persian pomegranate-walnut stew; skinless chicken legs work in place of lamb.
Grind the walnuts: Coarsely ground walnuts melt into the sauce, thickening it and adding richness.
Beets for colour and body: Grated beets deepen the colour and round out the tangy-sweet sauce.
Low and slow: Give the lamb the full ~1.5 hours so it turns meltingly tender.
Nutrition
Calories: 520kcal | Carbohydrates: 20g | Protein: 29g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 400mg | Potassium: 600mg | Fiber: 2g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 4mg