Feed Me That logoWhere dinner gets done
previousnext


Title: Lamb Ragout Flavored with Pomegranate Juice
Categories: Lamb Ceideburg
Yield: 6 Servings

2lbLean boneless lamb, cut in 1-ounce chunks
1tbOil
1lgOnion, chopped
1tsTurmeric
1/2tsPepper
  Salt
1tbFlour
1/2cGround or pulverized walnuts
1cPomegranate juice (available in fancy food shops)
1tsGround cardamom
  Juice of 1 lemon

Without adding fat, brown the lamb chunks in a heavy Dutch oven. Heat the oil in a separate pan and saute the onion in it until it is brown, then transfer to the Dutch oven. Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute. Sprinkle in the flour and stir until it is absorbed. Add the walnuts, pomegranate juice and enough water to almost cover the meat. Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 1/2 hours. Add the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep warm until ready to serve.

Serves 6.

Posted by Stephen Ceideberg; September 28 1992.

previousnext