Lamb Ragout Flavored with Pomegranate Juice

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.