Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce

Name: Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 Onion, Sliced; 2 lb Lamb, cut into 1" cubes; 1/4 cup Pomegranate Syrup; 1 1/2 cup Chicken Stock; 1 cup Fresh whole pomegranate seeds; 2 cup Walnuts, chopped; 1 tbsp plus 1 teaspoon sugar; 1 tsp Black pepper; 1 tbsp kosher salt; 1/2 tsp Cinnamon; 1/4 tsp Tumeric; 1/2 tsp Cardamon, ground; 2 tbsp Lemon Juice

I♡Food @cook_3749058

Boston, Massachusetts

Delicious!

I♡Food @cook_3749058

Boston, Massachusetts

Delicious!

Saved

Ingredients

50 mins

4 servings

1/4 cupolive oil
1Onion, Sliced
2 lbLamb, cut into 1" cubes
1/4 cupPomegranate Syrup
1 1/2 cupChicken Stock
1 cupFresh whole pomegranate seeds
2 cupWalnuts, chopped
1 tbspplus 1 teaspoon sugar
1 tspBlack pepper
1 tbspkosher salt
1/2 tspCinnamon
1/4 tspTumeric
1/2 tspCardamon, ground
2 tbspLemon Juice

Saved

Steps

50 mins

1

Simmer on low and allow to cook for about 25 minutes.
2

In large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes.
3

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.
4

Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 10 minutes.
5

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.
6

Add pomegranate sauce and fresh pomegranate seeds allow to cook on low for about 10 minutes.
7

Serve immediately with brown rice. Sprinkle toasted walnuts on top for garnish.
8

Enjoy! Recipe adapted from about.com Middle Eastern Recipes