Lamb Stew with Chestnuts and Pomegranates
Lamb Stew with Chestnuts and Pomegranates recipe 28
28
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.
