In a large bowl, combine the lamb or beef with ground turmeric, cinnamon, cumin, coriander, salt, and black pepper. Mix well until evenly coated. Cover and let marinate for 30 minutes to 1 hour in the refrigerator.

Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the sliced onions and sauté for about 10 minutes until golden brown and caramelized.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes without letting it brown.

Raise the heat to medium-high, and add the marinated meat to the skillet. Allow it to brown on all sides for about 5-7 minutes.

Pour in the pomegranate molasses and lemon juice, stirring gently to combine. Let it cook for about 2 minutes.

Pour in the chicken or beef stock, then cover and reduce heat to low. Let it simmer for 1 to 1.5 hours.

Just before serving, stir in the freshly chopped parsley and mint.

Serve hot over a bed of steamed rice or with warm flatbread.