Ingredients (Serves 8–10)

Protein & Base

• 3–4 lbs lamb shoulder, cut into large chunks
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced

Flavor Profile

• 1 cup walnuts, finely ground
• ¾ cup pomegranate molasses
• 1 cup dried apricots, halved
• 2 tbsp tomato paste

Spices

• 1 tsp turmeric
• 1 tsp cinnamon
• ½ tsp ground cardamom
• ½ tsp black pepper
• Salt to taste

Liquids

• 4 cups low-sodium beef broth
• 1 tbsp fresh lemon juice

Garnish

• Fresh parsley or cilantro
• Pomegranate seeds

Instructions

1. Preheat & Sear (Low–Medium Heat)
Place the Platinum 20 QT on low to medium heat. Add lamb pieces and sear lightly on all sides. The unit’s oil-core base allows browning with minimal or no added oil.

2. Build Aromatics
Add diced onion and sauté until translucent. Stir in garlic, turmeric, cinnamon, cardamom, and tomato paste. Allow spices to bloom for 2–3 minutes.

3. Develop the Sauce
Add ground walnuts and stir thoroughly. Pour in pomegranate molasses and beef broth. Mix until fully incorporated.

4. Slow Simmer (Covered)
Add apricots, cover with the Platinum lid, and reduce to low heat. Let simmer for 1.5–2 hours. Avoid lifting the lid frequently—this retains moisture and intensifies flavor.

5. Final Balance
Stir in lemon juice and adjust salt. Sauce should be thick, rich, and slightly tangy-sweet.