Lamb Ragout Flavored With Pomegranate Juice Recipe
Recipe Ingredients
2 lb lean boneless lamb, cut in 1-ounce, chunks
1 tbsp oil
1 large onion, chopped
1 tsp turmeric
1/2 tsp pepper
1 salt
1 tbsp flour
1/2 cup ground or pulverized walnuts
1 cup pomegranate juice (available in fan, cy food shops)
1 tsp ground cardamom
1 juice of 1 lemon
Recipe Preparation
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.
Servings: 6
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