Hey everyone, it’s O’Neill, welcome to our recipe page. Today, we’re going to make a special dish, lamb fesenjan- lamb with pomegranate walnut sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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
- Make ready 2 lb Lamb, cut into 1" cubes
- Take 1/4 cup Pomegranate Syrup
- Take 1 1/2 cup Chicken Stock
- Prepare 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
- Get 1/2 tsp Cinnamon
- Prepare 1/4 tsp Tumeric
- Get 1/2 tsp Cardamon, ground
- Prepare 2 tbsp Lemon Juice
Step by Step 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
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