Recipe: Lamb Stew W/ Chestnuts and Pomegranates
For 6 Persons
Category: Uzbekh, Ethnic, Asian, Meat, Maindish
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
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
back