Ingredients
- 2 onions
- 1 1/2 lamb (boneless)
- 1 garlic clove fine (minced)
- 1 lb chestnuts (roasted)
- 1 c pomegranate juice (fresh)
- 1 1/2 c chicken stock
- 1 c walnuts fine (minced)
- 1/4 c sunflower oil
- 3 tb lemon juice squeezed (freshly)
- 2 tb tomato paste
- 1 ts honey
- 1/4 c mint as (fresh garnish)
- 1 ts salt
- 1 ts black pepper
- 1/2 ts cinnamon (ground)
- 1/4 ts turmeric (ground)
- 1/4 ts saffron threads (crushed)
- 1/4 ts mint (crushed)
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 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.