Title: Lamb Stew W/ Chestnuts & Pomegranates
Categories: Russian Asian Entree Lamb Uzbek
Yield: 6 Servings

1	lb	Chestnuts roasted & shelled
2		Onions
1/4	c	Sunflower oil
1 1/2	lb	Lamb boneless 1/2"cubes
1/4	ts	Turmeric ground
1/4	ts	Saffron threads crushed
1/2	ts	Cinnamon ground
1	c	Walnuts minced fine
1/4	ts	Mint crushed
1	c	Pomegranate juice fresh
2	tb	Tomato paste
3	tb	Lemon juice freshly squeezed
1 1/2	c	Chicken stock
1	ts	Honey
1	ts	Salt
1		Garlic clove minced fine
1	ts	Black pepper
1/4	c	Fresh mint as garnish

Heat the oil in a heavy casserole over med. heat then saute' the onions & garlic for 10 minutes. Raise the ehat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste, & chicken stock. Bring to aboil, reduce heat to low, cover, & simmer for 1 1/2 hrs. Add lemon juice, pomegranate juice, and chestnuts stir well then cover and simmer for 10 more minutes. Serve over a bed of saffron rice. * NOTE: You may add other fruits such as prunes, rasins, apricots, apples, etc. to this dish. Use approx. 1/4 to 1/2 cup of extra fruit(s) as a total amount. I have had this dish with dried apples, raisins, prunes, and dried peaches added to it.

ORIGIN: Chef Nur Omeraev, Hotel Altai - Tashkent, Uzbekhistan circa 1994 From: Don Houston

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