Home > Worldwide Recipes > Russia > Lamb, Mutton and Goat > Lamb Stew With Chestnuts And Pomegranates
Lamb Stew With Chestnuts And Pomegranates
Ingredients
1 lb chestnuts roasted and shelled
2 onions
¼ cup sunflower oil
1½ lb lamb boneless, ½” cubes
¼ teaspoon turmeric, ground
¼ teaspoon saffron threads, crushed
½ teaspoon cinnamon, ground
1 cup walnuts fine, minced
¼ teaspoon mint, crushed
1 cup fresh pomegranate juice
2 tablespoons tomato paste
3 tablespoons lemon juice, freshly squeezed
1½ cups chicken stock
1 teaspoon honey
1 teaspoon salt
1 garlic clove, finely minced
1 teaspoon black pepper
¼ cup fresh mint as garnish
Details
Serves: 6
Method
Heat the oil in a heavy casserole over medium heat then sauté the onions and garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper, brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste and chicken stock.
Bring to the boil, reduce heat to low, cover and 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 yellow saffron 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. This dish is nice with dried apples, raisins, prunes and dried peaches added to it.
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