Lamb Stew W/ Chestnuts and Pomegranates

Title:
Lamb Stew W/ Chestnuts and Pomegranates

Yield:
6 Servings

Categories:
Uzbekh,
Ethnic,
Asian,
Meat,
Main
Dishes




Ingredients:





     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 
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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini