Lamb stew w/ chestnuts & pomegranates

6 servings

Ingredients

Quantity Ingredient
1 pounds Chestnuts roasted & shelled
2 eaches Onions
¼ cup Sunflower oil
1½ pounds Lamb boneless 1/2\"cubes
¼ teaspoon Turmeric ground
¼ teaspoon Saffron threads crushed
½ teaspoon Cinnamon ground
1 cup Walnuts minced fine
¼ teaspoon Mint crushed
1 cup Pomegranate juice fresh
2 tablespoons Tomato paste
3 tablespoons Lemon juice freshly squeezed
1½ cup Chicken stock
1 teaspoon Honey
1 teaspoon Salt
1 each Garlic clove minced fine
1 teaspoon Black pepper
¼ cup Fresh mint as garnish

Directions

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 1½ hrs.

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 approx. ¼ to ½ 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.

ORIGIN: Chef Nur Omeraev, Hotel Altai - Tashkent, Uzbekhistan circa 1994 Submitted By DON HOUSTON On 09-01-95

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