Recipe - Lamb Stew W Chestnuts And Pomegranates

1 pound Chestnuts roasted & shelled
2 Onions
One fourth cup Sunflower oil
1 One half pound Lamb boneless 1/2"cubes
One fourth teaspoon Turmeric ground
One fourth teaspoon Saffron threads crushed
One half teaspoon Cinnamon ground
1 cup Walnuts minced fine
One fourth teaspoon Mint crushed
1 cup Pomegranate juice fresh
2 tablespoon Tomato paste
3 tablespoon Lemon juice freshly squeezed
1 One half cup Chicken stock
1 teaspoon Honey
1 teaspoon Salt
1 Garlic clove minced fine
1 teaspoon Black pepper
One fourth 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 One half hrs. Add lemon juice, pomegranate juice,
and chestnuts stir well then cover and simmer for 10 more minutes. Serve
over a bed of saffron yellow rice. * NOTE: You may add other fruits such
as prunes, rasins, apricots, apples, etc. to this dish. Use approx. One fourth to
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini