Title: Lamb Ragout Flavored with Pomegranate Juice
Categories: Lamb Ceideburg
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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