Side Pannel
Lamb Stew W/ Chestnuts and Pomegranates
Lamb Stew W/ Chestnuts and Pomegranates
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Asian
Ingredients List
- 1 lb Chestnuts roasted & shelled
- 2 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 Garlic clove minced fine
- 1 ts Black pepper
- 1/4 c Fresh mint as garnish
Directions
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 dish. Use approx. 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.
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 dish. Use approx. 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.
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