Ingredients
✓ 1 kg lamb or beef, cut into 2.5 cm cubes
✓ 2 tablespoons vegetable oil
✓ 1 large onion, thinly sliced
✓ 3 cloves garlic, minced
✓ 1 teaspoon ground turmeric
✓ 1 teaspoon ground cinnamon
✓ 1 teaspoon ground cumin
✓ 1 teaspoon ground coriander
✓ 1 teaspoon salt
✓ 0.5 teaspoon ground black pepper
✓ 2 tablespoons pomegranate molasses
✓ 2 tablespoons lemon juice
✓ 240 ml chicken or beef stock
✓ 10 g chopped fresh parsley
✓ 10 g chopped fresh mint
✓ Steamed rice or flatbread for serving
Instructions
✓ Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
✓ Add the lamb or beef cubes and sear on all sides until golden brown.
✓ Remove meat and set aside.
✓ In the same pot, add the sliced onions and cook until soft and caramelized, about 5 minutes.
✓ Add minced garlic and cook for another minute until fragrant.
✓ Stir in turmeric, cinnamon, cumin, coriander, salt, and black pepper. Cook for 30 seconds to toast.
✓ Return meat to the pot and stir to coat evenly with spices.
✓ Pour in the chicken or beef stock and bring to a gentle boil.
✓ Reduce heat to low, cover, and simmer for 45 minutes until meat is tender.
✓ Stir in pomegranate molasses and lemon juice.
✓ Simmer for 2 more minutes.
✓ Stir in fresh parsley and mint just before serving.
✓ Serve over steamed rice or with warm flatbread.
Notes
This dish tastes even better the next day as the flavors continue to meld. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Cuisine: Persian
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 28