Middle Eastern · Dinner
Sour Cherry and Meat Stew
Lamb shoulder braised slowly with sour cherries, onion, and warming spices until the meat falls apart in a tangy-sweet sauce thickened by reduction. Served over rice or with flatbread, the stew balances fruit sourness against rich lamb fat, finished with a touch of pomegranate molasses and fresh herbs.
$7
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
542Calories
36.2gProtein
22.1gFat
47.8gCarbs
22.6gSugar
3.9gFiber
870mgSodium
143mgChol
8.1gSat Fat
780mgPotassium
68mgCalcium
4.9mgIron
2.6mcgVitamin B12
6.2mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes on a board; season lightly with salt and pepper.
2
Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb cubes 4–5 minutes per side until a deep crust forms.
3
Thinly slice the onion and mince the garlic, then add to the pot over medium heat; cook 4 minutes until soft and translucent.
4
Add the cinnamon and allspice to the pot; cook 30 seconds until fragrant, then pour in the beef stock, dried sour cherries, and pomegranate molasses. Simmer covered over low heat 75 minutes until the lamb shreds easily with a fork.
5
Uncover and simmer over medium heat 8–10 minutes, stirring occasionally, until the sauce coats a spoon. Chop the parsley, spoon the rice onto a plate, top with lamb and sauce, and scatter parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 2.8 oz80g dried sour cherries
- 1 1/2 cup360ml beef stock
- 2 tbsp2 tbsp pomegranate molasses
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
