Ingredients

For the lamb

• 1½ lb lamb shoulder or leg, cut into 1½-inch cubes

• 2 tbsp olive oil or clarified butter

• 1 large yellow onion, thinly sliced

• 4 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground coriander

• ½ tsp ground cumin

• ½ tsp black pepper

• 1 tsp kosher salt

For the sauce

• 1 cup pomegranate juice (unsweetened)

• ½ cup finely ground walnuts

• 1 tbsp pomegranate molasses

• 1 tsp honey (optional, for balance)

• ½ tsp dried fenugreek (or crushed bay leaf as a substitute)

To finish

• ¼ cup fresh cilantro, finely chopped

• Pomegranate arils, for garnish

Instructions

1. Preheat the Skillet
   Heat the Platinum Medium Gourmet Skillet over medium-high heat for 2–3 minutes. Add the oil or clarified butter and allow it to shimmer.

2. Sear the Lamb
   Add lamb in a single layer. Do not overcrowd. Sear until deeply browned on all sides (about 6–8 minutes total). Remove and set aside.

3. Build the Aromatic Base
   Reduce heat to medium. Add onions to the same skillet and sauté until golden and lightly caramelized, scraping up fond from the pan. Add garlic and cook 30 seconds.

4. Toast the Spices
   Stir in paprika, coriander, cumin, pepper, and salt. Cook briefly until fragrant.

5. Deglaze & Simmer
   Return lamb to the skillet. Pour in pomegranate juice, scraping the bottom clean. Bring to a gentle simmer.

6. Create the Walnut Sauce
   Lower heat. Stir in ground walnuts, pomegranate molasses, honey (if using), and fenugreek. Cover and simmer gently for 30–35 minutes, stirring occasionally, until lamb is tender and the sauce thickens to a velvety consistency.

7. Finish & Garnish
   Adjust seasoning. Remove from heat and fold in fresh cilantro. Garnish with pomegranate arils.