Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chestnuts -- roasted & shelled
2 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 Ground cinnamon
1 c Walnuts -- minced fine
1/4 ts Mint -- crushed
1 c Fresh pomegranate juice
2 tb Tomato paste
3 tb Lemon juice -- freshly squeezed
1 1/2 c Chicken stock
1 ts Honey
1 ts Salt
1 cl Garlic -- minced fine
1 ts Black pepper
1/4 c Fresh mint -- as garnish
Heat the oil in a heavy casserole over medium heat then saute the
onions & garlic for 10 minutes. Raise the heat 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 a boil, reduce heat to low, cover, & simmer for
1-1/2 hours. 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 approximately 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.
