Pomegranate Chestnut Lamb Stew Recipe

Pomegranate juice, chestnuts, spices, walnuts, and raisins flavor the lamb in this hearty stew served over saffron rice.

Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients:

• 1-1/2 pounds boneless lamb, cut into 1/2-inch cubes
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 onions, diced
• 1 garlic clove, minced
• 1-1/2 cups chicken stock
• 1 cup walnuts, finely minced
• 2 Tablespoons tomato paste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon saffron threads, crushed
• 1 cup pomegranate juice
• 1 pound chestnuts, roasted and shelled
• 1/2 cup raisins
• 3 Tablespoons (about 1 lemon) freshly squeezed lemon juice
• 1/4 cup chopped fresh mint as garnish

Preparation:

Sprinkle lamb with turmeric, salt, and pepper. Set aside.

Heat a deep, heavy skillet over medium heat. Add vegetable oil and gently saute onions until soft and translucent, stirring often, 5 to 7 minutes. Raise heat to high. Add the seasoned lamb and brown on all sides. Add garlic and saute 1 additional minute.

Stir chicken stock, walnuts, tomato paste, cinnamon, oregano, and saffron into the lamb. Cover and simmer on low heat for 1-1/2 hours.

Stir in pomegranate juice, chestnuts, raisins, and lemon juice. Cover and simmer an additional 10 minutes. Sprinkle with chopped fresh mint and remove from heat.

Serve lamb stew over saffron rice.

Yield: 6 servings

Note: Other dried fruits may be substituted for the raisins, such as apples, apricots, peaches, figs, etc.