Lamb Stew w/ Chestnuts and Pomegranates

Main Ingredient: Walnuts Lamb and Mutton Chicken Rice and Grains Apple Apricot Peach Raisins
Course: Various soups and stews Various Main Dishes
Cuisine: Various Asian Uzbekh
Special food: Ethnic
Yield:

Lamb Stew w/ Chestnuts and Pomegranates ingredients

1 lb Chestnuts roasted & shelled
2 Onions
1⁄4 c Sunflower oil
1 1⁄2 lb Lamb boneless 1/2"cubes
1⁄4 t turmeric, ground
1⁄4 t Saffron threads crushed
1⁄2 t Cinnamon; ground
1 c Walnuts minced fine
1⁄4 t Mint crushed
1 c Pomegranate juice fresh
2 T Tomato paste
3 T Lemon juice freshly squeezed
1 1⁄2 c chicken stock
1 t Honey
1 t Salt
1 garlic clove minced fine
1 t Black pepper
1⁄4 c Fresh mint as garnish

Cooking Lamb Stew w/ Chestnuts and Pomegranates

1. Heat the oil in a heavy casserole over med. heat then saute' the onions & garlic for 10 minutes.
2. Raise the ehat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides.
3. Stiri in the saffron, cinnamon, mint, walnuts, tomato paste, & chicken stock.
4. 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.
5. Serve over a bed of saffron rice.
6. * NOTE: You may add other fruits such as prunes, rasins, apricots, apples, etc. to this dish.
7. Use approx.
8. 1/4 to 1/2 cup of extra fruit(s) as a total amount.
9. I have had this dish with dried apples, raisins, prunes, and dried peaches added to it.