| 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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