| 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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