*  Exported from  MasterCook  *

                  Lamb Stew With Chestnuts & Pomegranates

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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           Ground cinnamon
   1       c            Walnuts -- minced fine
     1/4   ts           Mint -- crushed
   1       c            Fresh pomegranate juice
   2       tb           Tomato paste
   3       tb           Lemon juice -- freshly squeezed
   1 1/2   c            Chicken stock
   1       ts           Honey
   1       ts           Salt
   1       cl           Garlic -- minced fine
   1       ts           Black pepper
     1/4   c            Fresh mint -- as garnish

  Heat the oil in a heavy casserole over medium heat then sauté the
  onions & garlic for 10 minutes. Raise the heat 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 a boil, reduce heat to low, cover, & simmer for
  1-1/2 hours. 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 approximately 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.
 
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