Recipe
Lamb with walnuts and pomegranate
Posted by : unknown
Preparation time : 20 Min
Cooking time : 50 Min
Level of difficulty : Low
Ingredients
8 servings
- 3 onions, chopped
- ½ cup olive oil
- 2 ½3 lb. lamb, ground
- 3 cups tepid tap water
- ½ cup fresh parsley
- 3 cups fresh mint
- 2 cloves garlic, chopped
- 1 cup walnuts, finely chopped
- 3 cups pomegranate juice
- dash or two of salt
- 2 tsp. rice flour
- 1½2 tsp. white refined sugar (optional)
- rice
- handful of fresh mint sprigs
Preparation
Fry the onions in a large pan of olive oil until slightly browned. Add the lamb and cook until all the meat has turned color; then add water.
Bring the mixture to a boil. Turning down the heat, allow to simmer for 25–30 minutes, occasionally adding more water if the ingredients in the pan start to look a bit dry.
Wash the fresh herbs and peel the garlic cloves; chop them all into small pieces either by hand or in a food processor.
Siphon off a bit of the liquid from the lamb and onion mixture, and in a separate pan, fry the herbs and garlic for just a few minutes; strain and add them to the meat.
Pour in the walnuts, pomegranate juice, and a dash or two of salt, and bring the dish to a slow boil.
Place the rice flour in a cup of cold water and stir till it dissolves, then add it just a moment or two before the end of cooking.
Take a quick taste. If the sauce seems a bit sour, add a teaspoon or two of sugar.
Serve over white rice surrounded by sprigs of fresh mint.
