Recipe - Lamb Ragout Flavored With Pomegranate Juice

2 pound Lean boneless lamb, cut in
1ounce chunks
1 tablespoon Oil
1 lg Onion, chopped
1 teaspoon Turmeric
One half teaspoon Pepper
Salt
1 tablespoon Flour
One half cup Ground or pulverized walnuts
1 cup Pomegranate juice
(available in fancy food
shops)
1 teaspoon Ground cardamom
Juice of 1 lemon

Without adding fat, brown the lamb chunks in a heavy Dutch oven. Heat
the oil in a separate pan and saute the onion in it until it is
brown, then transfer to the Dutch oven. Sprinkle the turmeric,
pepper and salt over the meat and stir for 1 minute. Sprinkle in the
flour and stir until it is absorbed. Add the walnuts, pomegranate
juice and enough water to almost cover the meat. Reduce the heat to
a simmer, cover the pot and cook until the meat is tender, 1 to 1 1/2
hours. Add the cardamom. Squeeze in the lemon juice to taste and
adjust the salt. Keep warm until ready to serve.

Serves 6.

Posted by Stephen Ceideberg; September 28 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip