Ingredients
- 2 pounds lamb tenderloin or boneless shank or neck, cut into 11/2-inch chunks
- 1 cup walnuts
- 3/4 cup pomegranate molasses
- 2 cloves garlic, crushed
- 2 tablespoons grapeseed oil
- 1 cup fresh flat leaf parsley, loosely packed, plus extra, chopped, for garnish
- Sea salt and freshly ground black pepper
Description
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