If the lamb is one piece, cut it into smaller steak-shape pieces. Cut the onion in large chunks. Peel the garlic. Cut plums in half and remove kernels. Set everything aside.
In a pot with a thick bottom heat up some olive oil. Add lamb and toast on each side until golden.
Add cardamom, chili pepper and turmeric.
When the lamb develops a nice crust on the outside, add onion, garlic and plums to the pot. Pour in some water, so that approximately half of the lamb is covered. Bring to a boil.
Add pomegranate molasses and let it cook for another 10min on a low-medium heat.
Add honey, bay leaf and thyme and let cook for another hour on a low heat. Do not cover with the lid.
Crush the walnuts into large pieces and add half of them to the lamb. Let it cook for another 25min.
Chop cilantro. Add half of it to the lamb and cook 5 more min.
Serve the lamb on a large plate (Mediterranean style). Top with the rest of cilantro and walnuts. You can use rice or baked potatoes as a great side for this dish. Keep the sauce, it makes all the difference! Bon Nuppetie!