Turkish Walnut Lamb
Discover the rich and captivating flavors of Turkish cuisine with this Turkish Walnut Lamb recipe—a hearty and aromatic lamb stew that's both comforting and elegant. Tender, slow-cooked cubes of lamb shoulder are infused with warm spices like cumin, cinnamon, and allspice, while a hint of pomegranate molasses adds a tangy-sweet depth. Toasted walnuts lend a delightful crunch and nutty richness, perfectly balancing the dish's bold flavors. Simmered to perfection in beef broth, this one-pot meal is beautifully finished with a sprinkle of fresh parsley for a vibrant touch. Serve it over fluffy rice, nutty bulgur, or warm flatbread for a meal that’s as satisfying as it is unforgettable. Perfect for weeknight dinners or special occasions, this Turkish-inspired recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 lbs lamb shoulder (boneless)
- 1 cup walnuts
- 1 large onion
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups beef broth
- 2 tablespoons pomegranate molasses
- 2 tablespoons fresh parsley
Instructions
Cut the lamb shoulder into bite-sized cubes and set aside.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb cubes in batches until browned on all sides, then transfer them to a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Finely chop the onion and garlic, then sauté them in the pot until softened and aromatic, about 5 minutes.
Stir in the tomato paste, ground cumin, ground cinnamon, and ground allspice. Cook for 2 minutes to toast the spices.
Return the browned lamb to the pot and season with salt and black pepper.
Pour in the beef broth and bring the mixture to a gentle simmer.
Cover the pot and let the lamb cook on low heat for 60 minutes, stirring occasionally.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, then chop them finely or crush them using a mortar and pestle.
After 60 minutes, stir the walnuts and pomegranate molasses into the lamb stew. Cook uncovered for an additional 20-30 minutes until the sauce thickens and the lamb is tender.
Taste and adjust the seasoning with additional salt or pomegranate molasses if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with rice, bulgur, or flatbread.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.6 g | 332% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 60.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 64.8 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3414 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
