Lamb ragout flavored with pomegranate juice
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Lamb ragout flavored with pomegranate juice
  Lamb    Juice  
Last updated 6/12/2012 1:01:25 AM. Recipe ID 24695. Report a problem with this recipe.
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      Title: Lamb ragout flavored with pomegranate juice
 Categories: Lamb, Ceideburg 2
      Yield: 6 Servings
 
      2 lb Lean boneless lamb, cut in
           -1-ounce chunks
      1 tb Oil
      1 lg Onion, chopped
      1 ts Turmeric
    1/2 ts Pepper
           Salt
      1 tb Flour
    1/2 c  Ground or pulverized walnuts
      1 c  Pomegranate juice
           -(available in fancy food
           -shops)
      1 ts Ground 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.
 




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Recipe ID 24695 (Apr 03, 2005)

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