Lamb stew w/ chestnuts & pomegranates
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chestnuts roasted & shelled |
| 2 | eaches | Onions |
| ¼ | cup | Sunflower oil |
| 1½ | pounds | Lamb boneless 1/2\"cubes |
| ¼ | teaspoon | Turmeric ground |
| ¼ | teaspoon | Saffron threads crushed |
| ½ | teaspoon | Cinnamon ground |
| 1 | cup | Walnuts minced fine |
| ¼ | teaspoon | Mint crushed |
| 1 | cup | Pomegranate juice fresh |
| 2 | tablespoons | Tomato paste |
| 3 | tablespoons | Lemon juice freshly squeezed |
| 1½ | cup | Chicken stock |
| 1 | teaspoon | Honey |
| 1 | teaspoon | Salt |
| 1 | each | Garlic clove minced fine |
| 1 | teaspoon | Black pepper |
| ¼ | cup | 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 1½ 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. ¼ to ½ 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.
ORIGIN: Chef Nur Omeraev, Hotel Altai - Tashkent, Uzbekhistan circa 1994 Submitted By DON HOUSTON On 09-01-95