Lamb Stew with Walnuts and Pomegranate

Instructions

1. 1

   Season the lamb cubes with salt and pepper and toss in flour. Heat a large pan with olive oil until smoking.

2. 2

   Brown the lamb pieces in batches on all sides — don't crowd the pan. Remove each batch once browned.

3. 3

   Return all lamb to the pan, reduce heat to low. Add sliced onion, celery, garlic, cinnamon stick, chopped walnuts and bay leaves. Put the lid on and cook gently for 3–5 minutes, stirring to prevent sticking.

4. 4

   Squeeze the pomegranate juice over the stew and add most of the seeds. Stir well, replace the lid and cook over very low heat for 1.5–2 hours until the lamb is very tender and the sauce is rich.

5. 5

   Adjust seasoning, garnish with remaining pomegranate seeds and fresh parsley. Serve with couscous or rice.