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Lamb Stew with Chestnuts and Pomegranate


1 lb chestnuts roasted & shelled
2 onions
cup sunflower oil
1 lb lamb boneless inch cubes
teaspoon turmeric, ground
teaspoon saffron threads, crushed
teaspoon cinnamon, ground
1 cup walnuts finely minced
teaspoon mint, crushed
1 cup pomegranate juice fresh
2 tablespoons tomato paste
3 tablespoons lemon juice freshly squeezed
1 cups chicken stock
1 teaspoon honey
1 teaspoon salt
1 garlic clove finely minced
1 teaspoon black pepper
cup fresh mint as garnish


Serves: 6


Heat the oil in a heavy casserole over medium heat then sauté 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 ½ 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, raisins, apricots, apples, etc. to this dish. Use approx. to cup of extra fruit(s) as a total amount.

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