Pomegranate Lamb
Tender lamb seared in a bright pomegranate-walnut sauce with warmth from cinnamon and turmeric. A weeknight take on fesenjan that tastes like the real thing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder, cubed
- ⅓ cup pomegranate molasses
- 3 tbsp walnut butter (or tahini)
- ½ medium onion, diced
- ¾ tsp ground cinnamon & turmeric
- ½ cup water or broth
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Working in two batches, sear lamb 2 minutes per side without stirring. Remove to a plate.
- 3
Add diced onion to the same skillet, cook 2 minutes until softened and translucent.
- 4
Stir in cinnamon and turmeric until fragrant, about 30 seconds.
- 5
Add pomegranate molasses, walnut butter, and water. Whisk until smooth, then return lamb.
- 6
Simmer 5–7 minutes until lamb is tender and sauce coats a spoon. Season with salt and pepper.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or whisk
- plate for searing
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