Lamb Stew W/ Chestnuts & Pomegranates

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Lamb Stew W/ Chestnuts & Pomegranates

asian, ethnic, maindish

1 lb chestnuts roasted & shelled
2 each onions
1/4 cup sunflower oil
1 1/2 lb lamb boneless 1/2cubes
1/4 teaspoon turmeric ground
1/4 teaspoon saffron threads crushed
1/2 teaspoon cinnamon ground
1 cup walnuts minced fine
1/4 teaspoon mint crushed
1 cup pomegranate juice fresh
2 tablespoon tomato paste
3 tablespoon lemon juice freshly squeezed
1 1/2 cup chicken stock
1 teaspoon honey
1 teaspoon salt
1 each garlic clove minced fine
1 teaspoon black pepper
1/4 cup 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.