Name: Lamb Stew W/ Chestnuts and Pomegranates
Ingredients: 1 lb Chestnuts roasted & shelled; 2 Onions; 1/4 c Sunflower oil; 1 1/2 lb Lamb boneless 1/2"cubes; 1/4 ts Turmeric ground; 1/4 ts Saffron threads crushed; 1/2 ts Cinnamon ground; 1 c Walnuts minced fine; 1/4 ts Mint crushed; 1 c Pomegranate juice fresh; 2 tb Tomato paste; 3 tb Lemon juice freshly squeezed; 1 1/2 c Chicken stock; 1 ts Honey; 1 ts Salt; 1 Garlic clove minced fine; 1 ts Black pepper; 1/4 c Fresh mint as garnish

Unless the Son of God died in our place, taking the punishment we deserve for our sins, we will not be saved, and we will not be citizens of His kingdom. Our guilt is too deep. If that is true, then we cannot soften the edges of the gospel message. We cannot move the penal, substitutionary death of Jesus to the side, we cannot replace it with any other truth, and we cannot reimagine it as something less offensive (and ultimately less wonderful!) than it really is. If we do, then we will present the world with something that is not saving, and that is therefore not good news at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Uzbek	Uzbekh, Ethnic, Asian, Meat, Maindish	6	Servings

INGREDIENTS

1	lb	Chestnuts roasted & shelled
2		Onions
1/4	c	Sunflower oil
1 1/2	lb	Lamb boneless 1/2"cubes
1/4	ts	Turmeric ground
1/4	ts	Saffron threads crushed
1/2	ts	Cinnamon ground
1	c	Walnuts minced fine
1/4	ts	Mint crushed
1	c	Pomegranate juice fresh
2	tb	Tomato paste
3	tb	Lemon juice freshly squeezed
1 1/2	c	Chicken stock
1	ts	Honey
1	ts	Salt
1		Garlic clove minced fine
1	ts	Black pepper
1/4	c	Fresh mint as garnish

INSTRUCTIONS

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 1/2 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. 1/4 to
1/2 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

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