Sticky Pomegranate Lamb with Walnuts & Cranberries

_INGREDIENTS:

• 400g diced lamb shoulder
• 60g walnuts, roughly chopped
• 15ml olive oil
• 15g unsalted butter
• 200g onions, finely diced
• 3 garlic cloves, minced
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp ground nutmeg
• 1 cinnamon stick
• 1 strip orange peel
• 40g dried cranberries
• 30g pomegranate molasses
• 30g honey
• 300ml chicken stock
• 5g fresh parsley, roughly chopped
• 5g fresh mint, roughly chopped
• Salt and freshly ground black pepper

_{INSTRUCTIONS:}

1. Preheat the oven to 160°C fan bake.
2. Place a large Dutch oven over medium heat. Add the walnuts and toast for 2-3 minutes, stirring regularly, until lightly golden and fragrant. Tip onto a plate and set aside.
3. Add the olive oil and butter to the same pot. Add the onions with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until soft and starting to colour. Add the garlic and cook for another minute.
4. Add the ground cinnamon, cumin, turmeric and nutmeg. Stir for 30 seconds, then add the diced lamb. Season with salt and pepper and cook for 5–6 minutes, turning until lightly browned all over.
5. Add the cinnamon stick, orange peel, cranberries, pomegranate molasses, honey and chicken stock. Return most of the toasted walnuts to the pot, holding back a small handful for serving. Stir well and bring to a gentle simmer.
6. Cover with a lid and transfer to the oven. Cook for 1 hour 15 minutes, then remove the lid, stir, and cook uncovered for another 20-30 minutes, until the lamb is tender and the sauce has reduced and thickened. If it looks too dry before the lamb is there, add a small splash of water.
7. Fish out the cinnamon stick and orange peel and discard. Taste and adjust the seasoning, then scatter over the parsley, mint and reserved walnuts. Serve straight from the pot.