| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Lamb, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean boneless lamb, cut in 1-ounce chunks |
| 1 |
tb |
Oil |
| 1 |
lg |
Onion, chopped |
| 1 |
ts |
Turmeric |
| 1/2 |
ts |
Pepper |
|
|
Salt |
| 1 |
tb |
Flour |
| 1/2 |
c |
Ground or pulverized walnuts |
| 1 |
c |
Pomegranate juice (available in fancy food shops) |
| 1 |
ts |
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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