Lamb Ragout Flavored with Pomegranate Juice
Yield
6 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
lean, boneless, cut into 1 ounce chunks |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
walnuts
ground or pulverized |
|
| 1 | cup |
pomegranate juice
|
* |
| 1 | teaspoon |
cardamom seeds
ground |
|
| 1 | each |
lemon
juice of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
lean, boneless, cut into 1 ounce chunks |
|
| 15 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
walnuts
ground or pulverized |
|
| 237 | ml |
pomegranate juice
|
* |
| 5 | ml |
cardamom seeds
ground |
|
| 1 | each |
lemon
juice of |
|
Directions
Without adding fat, brown the lamb chunks in a heavy Dutch oven.
Heat the oil in a separate pan and sauté the onion in it until it is brown, then transfer to the Dutch oven.
Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute.
Sprinkle in the flour and stir until it is absorbed.
Add the walnuts, pomegranate juice and enough water to almost cover the meat.
Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1½ hours.
Add the cardamom.
Squeeze in the lemon juice to taste and adjust the salt.
Keep warm until ready to serve.
