| 1 | Without adding fat, brown the lamb chunks in a heavy dutch oven. |
| 2 | Heat the oil in a separate pan and saute the onion in it until it is brown, then transfer to the dutch oven. |
| 3 | Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute. |
| 4 | Sprinkle in the flour and stir until it is absorbed. |
| 5 | Add the walnuts, pomegranate juice and enough water to almost cover the meat. |
| 6 | Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 ?hours. |
| 7 | Add the cardamom. |
| 8 | Squeeze in the lemon juice to taste and adjust the salt. |
| 9 | Keep warm until ready to serve. |
| 10 | Serves 6 |
