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Lamb Stew W/ Chestnuts & Pomegranates

6 Servings
1 lb chestnuts roasted &,Shelled
2 onions
1/4 c sunflower oil
1 1/2 lb lamb boneless 1/2cubes
1/4 t turmeric,Ground
1/4 t saffron threads,Crushed
1/2 t cinnamon,Ground
1 c walnuts fine,Minced
1/4 t mint,Crushed
1 c pomegranate juice fresh
2 T tomato paste
3 T lemon juice freshly squeezed
1 1/2 c chicken stock
1 t honey
1 t salt
1 garlic clove fine,Minced
1 t 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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