Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lamb fesenjan- lamb with pomegranate walnut sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
In a large frying pan, sauté onions in olive oil. Once onions begin to brown add lamb cubes. In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. In large frying pan, saute onions in olive oil.
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have lamb fesenjan- lamb with pomegranate walnut sauce using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- Prepare 1/4 cup olive oil
- Prepare 1 Onion, Sliced
- Take 2 lb Lamb, cut into 1" cubes
- Make ready 1/4 cup Pomegranate Syrup
- Make ready 1 1/2 cup Chicken Stock
- Make ready 1 cup Fresh whole pomegranate seeds
- Take 2 cup Walnuts, chopped
- Take 1 tbsp plus 1 teaspoon sugar
- Prepare 1 tsp Black pepper
- Prepare 1 tbsp kosher salt
- Make ready 1/2 tsp Cinnamon
- Take 1/4 tsp Tumeric
- Take 1/2 tsp Cardamon, ground
- Prepare 2 tbsp Lemon Juice
The final two walnuts were drained and sliced into four to serve - two pieces per person! Pomegranates lend a touch of sweetness while ground walnuts add richness and texture to the sauce. Our version simmers lamb with vegetables and warming spices in a Dutch oven until tender and fragrant, and finishes with a garnish of pomegranate seeds and fresh herbs. A fesenjan is a stew comprised of ground walnuts and pomegranate syrup, which is most commonly found in Iran with duck, chicken or twee lamb meatballs.
Steps to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- Simmer on low and allow to cook for about 25 minutes.
- In large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes.
- In the meantime, prepare pomegranate sauce by combining chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Let simmer for 10 minutes.
- Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 10 minutes.
- Cut pomegranate into quartered pieces. Submerge each piece in a bowl of cool water and dislodge seeds by hand. The seeds will fall to bottom, and the skins will float. Skim the skin from the surface and strain the water.
- Add pomegranate sauce and fresh pomegranate seeds allow to cook on low for about 10 minutes.
- Serve immediately with brown rice. Sprinkle toasted walnuts on top for garnish.
- Enjoy! Recipe adapted from about.com Middle Eastern Recipes
Our version simmers lamb with vegetables and warming spices in a Dutch oven until tender and fragrant, and finishes with a garnish of pomegranate seeds and fresh herbs. A fesenjan is a stew comprised of ground walnuts and pomegranate syrup, which is most commonly found in Iran with duck, chicken or twee lamb meatballs. Yet it was a cheerful jumping off point. Brown the lamb cubes in batches, transferring to the walnut-pomegranate sauce as they are cooked. Taste to adjust flavors; the sauce should be a nice balance of sweet and sour.
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