Azerbaijani Pomegranate Stew

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup pomegranate juice 1 cup pomegranate juice
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the cubed lamb to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the turmeric, cinnamon, and cumin over the meat and stir well to coat.
5. 5.
   Pour in the pomegranate juice and honey, and season with salt and pepper.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pomegranate juice — Use freshly squeezed pomegranate juice for the best flavor. If unavailable, look for 100% pure pomegranate juice without any added sugars or preservatives.

Tips & Tricks

• For a richer flavor, marinate the lamb in the pomegranate juice and spices for a few hours or overnight before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch mixed with water to the pot during the last 15 minutes of cooking.
• Adjust the sweetness by adding more or less honey, depending on your preference.
• Serve the stew with a side of saffron-infused rice to complement the flavors.

Serving advice

Serve the Azerbaijani Pomegranate Stew hot, accompanied by saffron-infused rice or warm bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant red color of the stew to shine through. Sprinkle some pomegranate arils on top for an extra touch of elegance.