Lamb Stew With Chestnuts And Pomegranates

1 pound chestnuts roasted and shelled
2 onions
1/4 cup sunflower oil
1-1/2 pounds boneless lamb, cut into 1/2-inch cubes
1/4 tsp turmeric ground
1/4 tsp saffron threads crushed
1/2 tsp cinnamon ground
1 cup walnuts, minced fine
1/4 tsp mint crushed
1 cup pomegranate juice fresh
2 tbsp tomato paste
3 tbsp lemon juice freshly squeezed
1-1/2 cups chicken stock
1 tsp honey
1 tsp salt
1 garlic clove, minced fine
1 tsp black pepper
1/4 cup fresh mint as garnish

Heat the oil in a heavy casserole over medium heat then sauté the onions and garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste, and chicken stock. Bring to a boil, reduce heat to low, cover, and simmer for 1-1/2 hours. Add lemon juice, pomegranate juice, and chestnuts. Stir well, then cover and simmer for 10 more minutes. Serve over a bed of saffron rice.

NOTE: You may add other fruits such as prunes, raisins, apricots, apples, etc. to this dish. Use approximately 1/4 to 1/2 cup of extra fruit(s) as a total amount.

Serves: 6

Source: Russian Food website, author unknown

Prepared by: Margo for the May 2000 meeting.