Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lamb fesenjan- lamb with pomegranate walnut sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have lamb fesenjan- lamb with pomegranate walnut sauce using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
  1. Prepare 1/4 cup olive oil
  2. Get 1 Onion, Sliced
  3. Prepare 2 lb Lamb, cut into 1" cubes
  4. Get 1/4 cup Pomegranate Syrup
  5. Make ready 1 1/2 cup Chicken Stock
  6. Take 1 cup Fresh whole pomegranate seeds
  7. Get 2 cup Walnuts, chopped
  8. Prepare 1 tbsp plus 1 teaspoon sugar
  9. Take 1 tsp Black pepper
  10. Take 1 tbsp kosher salt
  11. Make ready 1/2 tsp Cinnamon
  12. Get 1/4 tsp Tumeric
  13. Make ready 1/2 tsp Cardamon, ground
  14. Get 2 tbsp Lemon Juice
Instructions to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
  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

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