Lamb Ragout Flavored with Pomegranate Juice
Submitted by likes2eat
Persian-style lamb ragout braised in pomegranate juice with ground walnuts, turmeric, and cardamom. Tart, earthy, and deeply fragrant with a silky walnut-thickened sauce.
YIELD
6 servingsPREP
15 minCOOK
75 minREADY
90 minThis is a simplified take on fesenjan, the iconic Persian stew where lamb braises in a tart, nutty sauce built from pomegranate juice and ground walnuts. The combination sounds unusual, but the result is extraordinary: a rich, slightly sweet-tart braising liquid that clings to every piece of meat.
Browning the lamb dry, without any added fat, builds a deep crust that adds body to the sauce. The onion gets browned separately so it caramelizes fully without crowding the meat. Turmeric goes in early for its earthy backbone, while ground cardamom is stirred in near the end to keep its floral aroma from cooking away.
The ground walnuts thicken the sauce as it simmers, giving it a velvety texture that you won’t get from flour alone. The tablespoon of flour helps, but the walnuts are doing the real work.
Kitchen Tips
- Pulverize the walnuts in a food processor until they’re almost a powder. Large walnut pieces won’t dissolve into the sauce and leave a gritty texture.
- Use 100% pomegranate juice, not pomegranate cocktail or blends. The real juice has the tartness this stew depends on.
- Add the cardamom in the last few minutes. Its volatile oils dissipate with long cooking, leaving almost no flavor.
- The lemon juice at the end is your final adjustment. Start with half and taste. The pomegranate already brings acidity, so you may need less than you think.
Variations
- Substitute chicken thighs for lamb for a lighter version that still holds up to the bold sauce.
- Add a tablespoon of pomegranate molasses for a more concentrated sweet-tart flavor.
- Serve over saffron-infused basmati rice for a traditional Persian presentation.
Ingredients
Directions
Without adding fat, brown the lamb chunks in a heavy Dutch oven.
Heat the oil in a separate pan and sauté the onion in it until it is brown, then transfer to the Dutch oven.
Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute.
Sprinkle in the flour and stir until it is absorbed.
Add the walnuts, pomegranate juice and enough water to almost cover the meat.
Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1½ hours.
Add the cardamom.
Squeeze in the lemon juice to taste and adjust the salt.
Keep warm until ready to serve.
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