Lamb stew w/ chestnuts & pomegranates
Yield: 6 Servings
Ingredients:
- 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 ts Honey
- 1 ts Salt
- 1 ea Garlic clove minced fine
- 1 ts Black pepper
- 1/4 c Fresh mint as garnish
Instructions:
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
