← Back to Search Results
sauteeing, stewing
Spiced Lamb Stew with Walnuts and Pomegranate

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 1 ½ pounds boneless lamb shoulder, preferably organic
  • 2 tablespoons all-purpose flour
  • Sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 red onion, peeled and finely sliced
  • 4 sticks of celery, trimmed and finely sliced
  • 4 cloves of garlic, peeled and finely sliced
  • ½ a stick of cinnamon
  • 4 ounces walnuts, chopped
  • 2 bay leaves
  • 6 pomegranates
  • A small bunch of fresh flat-leaf parsley, leaves picked and chopped

Directions

Cut the lamb into thumb-sized cubes and toss in the flour with a teaspoon of salt and pepper.

Heat a large pan and add the olive oil. When the oil starts to smoke, add as many lamb pieces as will fit in one layer, cover with a lid and cook for a few minutes until soft and browned evenly. When coloured on all sides, remove from the pan. Repeat with the remaining cubes until they are all browned. Return all the lamb to the pan and turn the heat down.

Add the onion, celery, garlic, cinnamon, walnuts and bay leaves to the pan. Put the lid on and cook very gently for 3–5 minutes, until the onion is softened, stirring often to make sure nothing sticks.

Cut your pomegranates in half and juice them as you would an orange or lemon. You should get 2 ¾ cups or so of bright pink juice. (If you can’t find pomegranates, cranberry juice works well instead.) Add the juice to the lamb, reserving some pomegranate seeds. Top up with water to cover. Simmer very gently for 1½ hours, or until the lamb is tender, adding a little water now and then if the stew gets dry.

Remove the cinnamon stick and bay leaves and discard. Season to taste and sprinkle with the parsley and reserved pomegranate seeds. Serve with steaming hot saffron rice.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

1043kcal (52%)
139mg (14%)
61mg (102%)
51mcg RAE (2%)
1736mg
144mg
41g
61g
20g
91g
119mg (40%)
449mg (19%)
17g (84%)
62g (95%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
food-to-live-by Food to Live By
by Myra Goodman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lucid-food Lucid Food
by Louisa Shafia
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?