Persian Lamb Stew from Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen by Jo Pratt
Bulgur wheat or brown rice go really well with this delicious dish of meltingly tender lamb with that wonderful sweet-spicy combination characteristic of Middle Eastern cuisine. But the best thing ...
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Ingredients
- ⅔ cup walnut halves or pieces
- 2 onions, sliced
- 2 tablespoons olive oil
- 2 pounds boneless lamb shoulder, diced
- 2 garlic cloves, crushed
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- 1 cup dried cranberries
- 2 cups plus 3 tablespoons lamb stock
- 4 tablespoons pomegranate molasses
- 1 small bunch flat-leaf parsley, chopped
- sea salt
- freshly ground black pepper
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