750 g quality roasting shoulder joint of lamb, boneless
2 tablespoons plain flour
sea salt
freshly ground black pepper
olive oil
1 red onion, peeled and finely sliced
4 sticks celery, trimmed and finely sliced
4 cloves garlic, peeled and finely sliced
½ stick cinnamon
100 g walnuts, chopped
2 bay leaves
6 pomegranates
1 bunch fresh flat-leaf parsley