“If you like nuts, you will probably enjoy this dish. The taste is hard to describe, it's like nothing I've ever had before -- a little bit nutty, a little bit sweet, a little bit savoury. Goes great with Mean Chef's Perfect Rice (#53520). Serves two very hungry people, or more with a salad.”
1hr 5mins

Ingredients Nutrition


  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.

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