Ingredients
- 2 onions
- 1 1/2 lamb (boneless)
- 1 garlic clove fine (minced)
- 270 gr chestnuts (roasted)
- 240 ml pomegranate juice (fresh)
- 350 ml chicken stock
- 120 gr walnuts fine (minced)
- 60 ml sunflower oil
- 45 ml lemon juice squeezed (freshly)
- 34 gr tomato paste
- 5 ml honey
- 4 gr mint as (fresh garnish)
- 3 gr salt
- 3 gr black pepper
- 1 gr cinnamon (ground)
- 1 gr turmeric (ground)
- 1 gr saffron threads (crushed)
- 1 gr 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 1.5 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. quarter to half 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.