Lamb Stew W/ Chestnuts and Pomegranates
Yield: 6 Servings
Categories: Asian, Ethnic, Meat, Main Dishes, Uzbekh
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 <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.