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Lamb Stew with Chestnuts and Pomegranates

 

Lamb Stew with Chestnuts and Pomegranates recipe
28

Yield

6

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

 

Ingredients

1 pound chestnuts
roasted, shelled
2 onions
*
¼ cup sunflower oil
1 ½ pounds lamb
boneless, cubed
¼ teaspoon turmeric
ground
*
¼ teaspoon saffron threads
crushed
*
½ teaspoon cinnamon
ground
1 cup walnuts
minced
¼ teaspoon mint leaves
crushed
*
1 cup pomegranate juice
*
2 tablespoons tomato paste
3 tablespoons lemon juice
1 ½ cups chicken broth
1 teaspoon honey
1 teaspoon salt
1 garlic cloves
minced
*
1 teaspoon black pepper
¼ cup mint leaves
*

Directions

Heat the oil in a heavy casserole over medium heat then sauté the onions and garlic for 10 minutes.

Raise the heat 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 a boil, reduce heat to low, cover, and simmer for 1½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 55667% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 577mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 57g
Vitamin A 3% Vitamin C 16%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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