Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, lamb fesenjan- lamb with pomegranate walnut sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for.
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something which I have loved my whole life.
To begin with this recipe, we must 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:
- Make ready 1/4 cup olive oil
- Take 1 Onion, Sliced
- Prepare 2 lb Lamb, cut into 1" cubes
- Take 1/4 cup Pomegranate Syrup
- Make ready 1 1/2 cup Chicken Stock
- Take 1 cup Fresh whole pomegranate seeds
- Take 2 cup Walnuts, chopped
- Make ready 1 tbsp plus 1 teaspoon sugar
- Get 1 tsp Black pepper
- Take 1 tbsp kosher salt
- Take 1/2 tsp Cinnamon
- Take 1/4 tsp Tumeric
- Get 1/2 tsp Cardamon, ground
- Take 2 tbsp Lemon Juice
Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!
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 begin to 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
Earthy, rich and tangy, this luscious stew is bursting with Middle Eastern The flavorful sauce is luxuriously rich from the ground walnuts, with a pleasant sourness from the pomegranate molasses. Lamb Chops with Pomegranate Red-Wine Sauce. Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. Persian Chicken Casserole with Walnut and Pomegranate Sauce (Khoresh-e Fesenjan) Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice.
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