In a large mixing bowl, combine your choice of tender lamb or beef with turmeric, cinnamon, cumin, coriander, salt, and black pepper. Toss well to ensure the meat is evenly coated in spices, then cover the bowl with plastic wrap and let it marinate for 30 minutes to 1 hour.

Heat a large skillet over medium heat and add vegetable oil. Once shimmering, add sliced onions and sauté for about 10 minutes until caramelized.

Stir in minced garlic with the caramelized onions, cooking for another 1-2 minutes.

Increase heat to medium-high and add marinated meat, searing on all sides for about 5-7 minutes.

Pour in pomegranate molasses and lemon juice, stirring together for about 2 minutes.

Reduce heat to low and carefully pour in stock. Bring to a gentle simmer, cover, and cook for 1 to 1.5 hours.

Once meat is tender, stir in chopped parsley and mint before serving.

Serve hot with steamed rice or flatbread, garnished with reserved herbs.