Lamb fesenjan is a Persian favorite. Tender lamb cubes surrounded by a pomegranate sauce with walnuts make this recipe unique and delicious.
Ingredients:
- 1 large onion, sliced
- 1/4 cup olive oil
- 2 lbs lamb, cut into 1 inch cubes
- 1/4 cup pomegranate syrup
- 1 1/2 cup chicken stock
- 2 cups walnuts, crushed
- 1 tablespoon plus 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon tumeric
- 1/2 teaspoon cardamom, ground
- 2 tablespoons lemon juice
Preparation:
In a large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes. Simmer on low and allow to cook for about 25 minutes.In the meantime, prepare pomegranate sauce by combining chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Allow to simmer for 10 minutes.
Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 5 minutes.
Add pomegranate sauce and allow to cook on low for about 10 minutes.
Serve immediately with white rice. Sprinkle toasted walnut's on top for garnishment.
