In a large mixing bowl, combine the lamb or beef cubes with turmeric, cinnamon, cumin, coriander, salt, and black pepper. Toss well to coat the meat evenly. Let it marinate for at least 30 minutes to 1 hour.

Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add onions and cook until they are golden brown and caramelized, about 10 minutes.

Reduce heat to medium and add garlic to the onions. Cook for another 1-2 minutes, until garlic is fragrant.

Increase heat to medium-high again and add the marinated meat to the skillet. Sear the meat, stirring occasionally, until it is browned on all sides.

Stir in pomegranate molasses and lemon juice, ensuring the meat is well coated. Cook for an additional 2 minutes to let the flavors meld.

Pour in chicken or beef stock, bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to low, and cook for 1 to 1.5 hours, or until the meat is tender and the sauce has thickened.

Stir in fresh parsley and mint just before serving, setting aside a little for garnish.