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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 3 |
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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. 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.
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