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1 lb Chestnuts roasted & shelled
2 ea Onions
1/4 c Sunflower oil
1 1/2 lb Lamb boneless 1/2"cubes
1/4 ts Turmeric ground
1/4 ts Saffron threads crushed
1/2 ts Cinnamon ground
1 c Walnuts minced fine
1/4 ts Mint crushed
1 c Pomegranate juice fresh
2 tb Tomato paste
3 tb Lemon juice freshly squeezed
1 1/2 c chicken stock
1 ts Honey
1 ts Salt
1 ea garlic clove minced fine
1 ts Black pepper
1/4 c Fresh mint as garnish
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.
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