Hello, I am Marie. Today, I’m gonna show you how to prepare lamb fesenjan- lamb with pomegranate walnut sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce Recipe
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something which I have loved my whole life. They’re nice and they look fantastic.
To bewith this recipe, we must 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:
- Make ready 1/4 cup olive oil
- Make ready 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
- Get 1 cup Fresh whole pomegranate seeds
- Take 2 cup Walnuts, chopped
- Prepare 1 tbsp plus 1 teaspoon sugar
- Prepare 1 tsp Black pepper
- Get 1 tbsp kosher salt
- Get 1/2 tsp Cinnamon
- Get 1/4 tsp Tumeric
- Take 1/2 tsp Cardamon, ground
- Prepare 2 tbsp Lemon Juice
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 beto 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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