Lamb Stew W/ Chestnuts & Pomegranates

* Exported from MasterCook *

LAMB STEW W/ CHESTNUTS & POMEGRANATES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Meat
Maindish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chestnuts roasted & shelled
2 ea Onions
1/4 c Sunflower oil
1 1/2 lb Lamb boneless 1/2"cubes
1/4 ts Turmeric ground
1/4 ts Saffron threads crushed
1/2 ts Cinnamon ground
1 c Walnuts minced fine
1/4 ts Mint crushed
1 c Pomegranate juice fresh
2 tb Tomato paste
3 tb Lemon juice freshly squeezed
1 1/2 c Chicken stock
1 t Honey
1 t Salt
1 ea Garlic clove minced fine
1 t Black pepper
1/4 c Fresh mint as garnish

Heat the oil in a heavy casserole over med. heat then
saute' the onions & garlic for 10 minutes. Raise the
ehat to high, add the meat, turmeric, salt, pepper,
and brown meat on all sides. Stir in the saffron,
cinnamon, mint, walnuts, tomato paste, & chicken
stock. Bring to aboil, reduce heat to low, cover, &
simmer for 1 1/2 hrs. Add lemon juice, pomegranate
juice, and chestnuts stir well then cover and simmer
for 10 more minutes. Serve over a bed of saffron
<yellow> rice. * NOTE: You may add other fruits such
as prunes, rasins, apricots, apples, etc. to this
dish. Use approx. 1/4 to 1/2 cup of extra fruit(s) as
a total amount. I have had this dish with dried
apples, raisins, prunes, and dried peaches added to it.



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