Preparazione

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.

Ingredienti

  • 1 lb Chestnuts roasted & shelled
  • 2 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 Garlic clove minced fine
  • 1 ts Black pepper
  • 1/4 c Fresh mint as garnish