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Lamb ragout flavored with pomegranate juice

Yield: 6 Servings

Ingredients:

• 2 lb Lean boneless lamb cut in -1-ounce chunks
• 1 tb Oil
• 1 lg Onion chopped
• 1 ts Turmeric
• 1/2 ts Pepper Salt
• 1 tb Flour
• 1/2 c Ground or pulverized walnuts
• 1 c Pomegranate juice -(available in fancy food -shops)
• 1 ts Ground cardamom

Instructions:

Juice of 1 lemon Without adding fat brown the lamb chunks in a heavy Dutch oven. Heat the oil in a separate pan and saute 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 1 1/2 hours. Add the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep warm until ready to serve. Serves 6. Posted by Stephen Ceideberg; September 28 1992.

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