Prep 5 mins
Cook 1 hr
If you like nuts, you will probably enjoy this dish. The taste is hard to describe, it's like nothing I've ever had before -- a little bit nutty, a little bit sweet, a little bit savoury. Goes great with Mean Chef's Perfect Rice (#53520). Serves two very hungry people, or more with a salad.
- 1 large onion, chopped
- 3 teaspoons butter
- 400 g diced lamb
- 1⁄2 cup chicken stock or 1⁄2 cup vegetable stock
- 1⁄2 cup water
- 1 1⁄4 cups finely ground walnuts
- 3 teaspoons pomegranate syrup
- 3 teaspoons sugar
- 1⁄2 teaspoon saffron or 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 lemon, juiced
- salt and pepper
- Saute the onions in the butter for a couple minutes.
- Add the lamb and continue lightly frying until the pieces start to brown.
- Add the stock, cover and simmer gently for 1/2 hour.
- Meanwhile, prepare the sauce by stirring the water into the ground walnuts.
- Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes.
- Add the walnut sauce to the lamb, along with the seasonings and lemon juice.
- Continue to simmer, covered, over a low heat for another 30 minutes.
- Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet.
- Serve with basmati rice.
Delicious and simple to make! My guests loved it. The cinnamon in this dish goes a long way - I would use less in the future.
Great flavors. Love sweet and sour. Taste great! Simple to make. I think this recipe is Persian in orgin but with that part of the world they have conquored each other one time or another. Suggest toasting walnuts 1st, adding the sugar to food processor along with walnuts to grind, helps to keep oil in walnuts from being released. Thanks!