Lamb Stew with Chestnuts and Pomegranates

Ingredients

Directions

Heat the oil in a heavy casserole over med. heat then sauté the onions and 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, and chicken stock.

Bring to aboil, reduce heat to low, cover, and 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 rice.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.