Lamb Ragout Flavored with Pomegranate Juice

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Title: Lamb Ragout Flavored with Pomegranate Juice
Categories: Lamb, Ceideburg 2
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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