-
1
Cut the lamb into thumb-sized cubes and toss in the flour with a teaspoon of salt and pepper.
-
2
Heat a large pan and add the olive oil.
-
3
When the oil starts to smoke, add as many lamb pieces as will fit in one layer, cover with a lid and cook for a few minutes until soft and browned evenly.
-
4
When coloured on all sides, remove from the pan.
-
5
Repeat with the remaining cubes until they are all browned.
-
6
Return all the lamb to the pan and turn the heat down.
-
7
Add the onion, celery, garlic, cinnamon, walnuts and bay leaves to the pan.
-
8
Put the lid on and cook very gently for 35 minutes, until the onion is softened, stirring often to make sure nothing sticks.
-
9
Cut your pomegranates in half and juice them as you would an orange or lemon.
-
10
You should get 2 3/4 cups or so of bright pink juice.
-
11
(If you cant find pomegranates, cranberry juice works well instead.)
-
12
Add the juice to the lamb, reserving some pomegranate seeds.
-
13
Top up with water to cover.
-
14
Simmer very gently for 1 1/2 hours, or until the lamb is tender, adding a little water now and then if the stew gets dry.
-
15
Remove the cinnamon stick and bay leaves and discard.
-
16
Season to taste and sprinkle with the parsley and reserved pomegranate seeds.
-
17
Serve with steaming hot saffron rice.
