Lamb ragout flavored with pomegranate juice

6 servings

Ingredients

Quantity Ingredient
2 pounds Lean boneless lamb, cut in 1-ounce chunks
1 tablespoon Oil
1 large Onion, chopped
1 teaspoon Turmeric
½ teaspoon Pepper
Salt
1 tablespoon Flour
½ cup Ground or pulverized walnuts
1 cup Pomegranate juice (available in fancy food shops)
1 teaspoon Ground cardamom
Juice of 1 lemon

Directions

Without adding fat, brown the lamb chunks in a heavy Dutch oven. Heat the oil in a separate pan and saute the onion in it until it is brown, then transfer to the Dutch oven. Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute. Sprinkle in the flour and stir until it is absorbed. Add the walnuts, pomegranate juice and enough water to almost cover the meat. Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1½ hours. Add the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep warm until ready to serve.

Serves 6.

Posted by Stephen Ceideberg; September 28 1992.

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