Turkish Walnut Lamb

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.

• Ready In: 1 hr 5 mins
• Serves: 2-3

Ingredients

• 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

1. Saute the onions in the butter for a couple minutes.
2. Add the lamb and continue lightly frying until the pieces start to brown.
3. Add the stock, cover and simmer gently for 1/2 hour.
4. Meanwhile, prepare the sauce by stirring the water into the ground walnuts.
5. Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes.
6. Add the walnut sauce to the lamb, along with the seasonings and lemon juice.
7. Continue to simmer, covered, over a low heat for another 30 minutes.
8. Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet.
9. Serve with basmati rice.