Turkish Walnut Lamb

• 1 large onion, chopped
• 3 teaspoons butter
• 400 g diced lamb
• 1/2 cup chicken stock or 1/2 cup vegetable stock
• 1/2 cup water
• 1 1/4 cups finely ground walnuts
• 3 teaspoons pomegranate syrup
• 3 teaspoons sugar
• 1/2 teaspoon saffron or 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 lemon, juiced
• salt and pepper

1. Saute the onions in the butter for a couple minutes.
2. Add the lamb and continue lightly frying until the pieces start to brown.
3. Add the stock, cover and simmer gently for 1/2 hour.
4. Meanwhile, prepare the sauce by stirring the water into the ground walnuts.
5. Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes.
6. Add the walnut sauce to the lamb, along with the seasonings and lemon juice.
7. Continue to simmer, covered, over a low heat for another 30 minutes.
8. Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet.
9. Serve with basmati rice.

onion, butter, lamb, chicken stock, water, ground walnuts, pomegranate syrup, sugar, saffron, cinnamon, nutmeg, lemon, salt

Taken from www.food.com/recipe/turkish-walnut-lamb-82974 (may not work)