Lamb ragout flavored with pomegranate juice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean boneless lamb, cut in 1-ounce chunks |
| 1 | tablespoon | Oil |
| 1 | large | Onion, chopped |
| 1 | teaspoon | Turmeric |
| ½ | teaspoon | Pepper |
| Salt | ||
| 1 | tablespoon | Flour |
| ½ | cup | Ground or pulverized walnuts |
| 1 | cup | Pomegranate juice (available in fancy food shops) |
| 1 | teaspoon | Ground cardamom |
| Juice of 1 lemon | ||
Directions
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 1½ 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.