Recipe by Sackville
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
Directions See How It's Made
- 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.