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  Lamb stew w/ chestnuts & pomegranates
 
Yield: 6 Servings
 
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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