In a spacious bowl, combine the lamb or beef with ground turmeric, cinnamon, cumin, coriander, salt, and black pepper. Let it marinate for 30 minutes to 1 hour.

Heat a large skillet over medium-high heat and add the vegetable oil. Add the sliced onions and cook until golden brown.

Reduce heat to medium and add minced garlic, cooking for an additional 1-2 minutes.

Raise the heat and add the marinated meat to the skillet. Sear the meat until browned on all sides, about 5-7 minutes.

Mix in pomegranate molasses and lemon juice, cooking for about 2 minutes until thick.

Add chicken or beef stock, bring to a gentle simmer, and cover. Cook for 1 to 1.5 hours.

Stir in freshly chopped parsley and mint, letting it sit for a few minutes before serving.

Serve hot over a bed of steamed rice or wrapped in flatbread, garnished with additional herbs.