Lamb Stew with Chestnuts & Pomegranates:
Serves 6
1lb chestnuts, roasted & shelled
2 onions, sliced
1/4 cup sunflower oil
1 & 1/2lb lamb, boneless & cut to 1/2" cubes
1/4 teaspoon tumeric, ground
1/4 teaspoon saffron threads, crushed
1/2 teaspoon cinnamon, ground
1 cup walnuts, minced
1/4 teaspoon mint, crushed
1 cup pomegranate juice
2 tablespoons tomato paste
3 tablespoons lemon juice
1 & 1/2 cups chicken stock
1 teaspoon honey
1 teaspoon salt
1-2 garlic cloves, minced
1 teaspoon black pepper
Fresh mint for garnish
1) Heat the oil in a heavy casserole dish over a medium heat, then saute the onions and garlic for 10 minutes.
2) Increase the heat to high and add the meat, tumeric, salt and pepper. Brown the meat on all sides.
3) Stir in the saffron, cinnamon, mint, walnuts, tomato paste and chicken stock. Bring to the boil.
4) Reduce heat to low, cover and simmer for 10 minutes.
5) Serve over a bed of saffron rice.
It is possible to add other fruit to this dish eg prunes, grapes, apricots, apples or peaches. |
Pomegranate Jelly:
This unusual jelly can be used with turkey, on toast or on pancakes.
Enough pomegranates to obtain 4 cups of juice
7 & 1/2 cups of white sugar
Juice of 2 lemons
6 fluid oz liquid pectin
1) Combine pomegranate and lemon juice with sugar in a large pan.
2) Bring to the boil over a high heat and immediately stir in the pectin.
3) Return to full, rolling boil for half a minute. Remove from heat and skim off foam.
4) Ladle into hot sterilised jars to within 1/4 inch of the top. Seal.
|
|
Other Links: