Persian Lamb Stew

Ingredients

• 2 lbs lamb shoulder (cut into 1 inch cubes)
• 1 tsp salt (plus more to taste)
• 1 Tbsp Piquant Post Persian Advieh
• 1 Tbsp olive oil
• 1 small red onion (~ ½ cup diced)
• 1 clove garlic (minced)
• ¼ tsp fresh ginger (grated or finely minced)
• ⅔ cups tomato sauce
• 2 cups beef stock (chicken or vegetable stock will work as well)
• 1 Tbsp lime juice (~ half a lime)
• Pomegranates seeds and chopped parsley (for garnish)
• To serve: cooked basmati rice