Recipe Categories
Soup & Stews
Lamb Stew

Granny's Lamb With Chestnuts & Pomegranates

1 pound chestnuts, roasted and shelled
2 onions
1/4 cup sunflower oil
1 1/2 pounds lamb, boneless, cut into 1/2 inch cubes
1/4 ground turmeric
1/4 teaspoon saffron threads, crushed
1/2 teaspoon ground cinnamon
1 cup walnuts, minced fine
1/4 teaspoon mint, crushed
1 cup fresh pomegranate juice
2 tablespoons tomato paste
3 tablespoons lemon juice, freshly squeezed
1 1/2 cups chicken stock
1 teaspoon honey
1 teaspoon salt
1 garlic clove, minced fine
1 teaspoon black pepper
1/4 cup fresh mint as garnish

Heat the oil in a heavy casserole over medium. Saute the onions and 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 and chicken stock. Bring to aboil, reduce heat to low, cover and 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 rice. Serves 6.

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