MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lamb Ragout Flavored with Pomegranate Juice
  Categories: Lamb, Ceideburg 2
       Yield: 6 servings
  
       2 lb Lean boneless lamb, cut in
            -1-ounce chunks
       1 tb Oil
       1 lg Onion, chopped
       1 ts Turmeric
     1/2 ts Pepper
            Salt
       1 tb Flour
     1/2 c  Ground or pulverized walnuts
       1 c  Pomegranate juice
            -(available in fancy food
            -shops)
       1 ts Ground cardamom
            Juice of 1 lemon
  
   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 1 1/2
   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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