In a large bowl, combine your choice of tender lamb or beef with the ground turmeric, cinnamon, cumin, coriander, salt, and black pepper. Toss the meat thoroughly, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let it marinate for 30 minutes to 1 hour at room temperature.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the thinly sliced onions, stirring occasionally for about 10 minutes, or until they've turned golden and fragrant.

Once the onions are beautifully caramelized, add the minced garlic to the skillet. Cook for an additional 1-2 minutes, stirring frequently until the garlic is fragrant.

Increase the heat to medium-high, allowing the skillet to become hot. Add the marinated meat to the pan, ensuring it's not overcrowded. Sear the meat for approximately 5-7 minutes, until it's nicely browned on all sides.

Reduce the heat to medium, then pour in the pomegranate molasses and lemon juice. Stir well, cooking for about 2 minutes to combine the flavors.

Add 0.5 cup of chicken or beef stock to the skillet, ensuring the meat is mostly submerged. Lower the heat to a gentle simmer, cover the skillet, and let it cook for 1 to 1.5 hours.

Once the simmering time is complete, remove the skillet from heat. Gently stir in the chopped fresh parsley and mint just before serving.

Ladle the hearty Persian Shish Andaz onto plates, ensuring to include a generous amount of sauce. Garnish with extra parsley and mint for freshness.