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Ingredients
- 2 lb Lean boneless lamb, cut in 1-oz chunks
- 1 Tbsp. Oil
- 1 lrg Onion, minced
- 1 tsp Turmeric
- 1/2 tsp Pepper Salt
- 1 Tbsp. Flour
- 1/2 c. Grnd or possibly pulverized walnuts
- 1 c. Pomegranate juice (available in fancy food shops)
- 1 tsp Grnd cardamom Juice of 1 lemon
Directions
- Without adding fat, brown the lamb chunks in a heavy Dutch oven. Heat the oil in a separate pan and saute/fry the onion in it till 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 till it is absorbed. Add in the walnuts, pomegranate juice and sufficient water to almost cover the meat. Reduce the heat to a simmer, cover the pot and cook till the meat is tender, 1 to 1 1/2 hrs. Add in the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep hot till ready to serve.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 215 | 64% |
| Total Fat 23.9g | 30% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.06g | |
| Cholesterol 80mg | 27% |
| Sodium 73mg | 3% |
| Potassium 407mg | 12% |
| Total Carbs 8.78g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.22g | 4% |
| Protein 20.63g | 33% |
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