| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Ceideburg 2, Lamb | 6 | Servings |
INGREDIENTS
| 2 | lb | Lean boneless lamb, cut in |
| 1-ounce chunks | ||
| 1 | T | Oil |
| 1 | Onion, chopped | |
| 1 | t | Turmeric |
| 1/2 | t | Pepper |
| Salt | ||
| 1 | T | Flour |
| 1/2 | c | Ground or pulverized walnuts |
| 1 | c | Pomegranate juice |
| available in fancy food | ||
| shops | ||
| 1 | t | Ground cardamom |
| Juice of 1 lemon |
INSTRUCTIONS
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
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