*  Exported from  MasterCook  *
 
                   LAMB STEW W/ CHESTNUTS & POMEGRANATES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Meat
                 Maindish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Chestnuts roasted & shelled
    2       ea           Onions
      1/4   c            Sunflower oil
    1 1/2   lb           Lamb boneless 1/2"cubes
      1/4   ts           Turmeric ground
      1/4   ts           Saffron threads crushed
      1/2   ts           Cinnamon ground
    1       c            Walnuts minced fine
      1/4   ts           Mint crushed
    1       c            Pomegranate juice fresh
    2       tb           Tomato paste
    3       tb           Lemon juice freshly squeezed
    1 1/2   c            Chicken stock
    1       t            Honey
    1       t            Salt
    1       ea           Garlic clove minced fine
    1       t            Black pepper
      1/4   c            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
   <yellow> rice. * NOTE: You may add other fruits such
   as prunes, rasins, apricots, apples, etc. to this
   dish. Use approx. 1/4 to 1/2 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.
  
 
 
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