1. Saute the onions in the butter for a couple minutes. 2. Add the lamb and continue lightly frying until the pieces start to brown. 3. Add the stock, cover and simmer gently for 1/2 hour. 4. Meanwhile, prepare the sauce by stirring the water into the ground walnuts. 5. Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes. 6. Add the walnut sauce to the lamb, along with the seasonings and lemon juice. 7. Continue to simmer, covered, over a low heat for another 30 minutes. 8. Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet. 9. Serve with basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
