Lamb Stew W/ Chestnuts & Pomegranates

LAMB STEW W/ CHESTNUTS & POMEGRANATES

6 Preparation Time :

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

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. - - - - - - - - - - - - - - - - - -