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Lamb Stew W/ Chestnuts & Pomegranates

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      Title: LAMB STEW W/ CHESTNUTS & POMEGRANATES
 Categories: Uzbekh, Ethnic, Asian, Meat, Maindish
      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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