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Lamb Stew W/ Chestnuts & Pomegranates asian, lamb, main dish, russian, uzbek 1 lb chestnuts roasted & shelled 2 onions 1/4 cup sunflower oil 1 1/2 lb lamb boneless 1/2cubes 1/4 teaspoon turmeric ground 1/4 teaspoon saffron threads crushed 1/2 teaspoon cinnamon ground 1 cup walnuts minced fine 1/4 teaspoon mint crushed 1 cup pomegranate juice fresh 2 tablespoon tomato paste 3 tablespoon lemon juice freshly squeezed 1 1/2 cup chicken stock 1 teaspoon honey 1 teaspoon salt 1 garlic clove minced fine 1 teaspoon black pepper 1/4 cup 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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