1 lb chestnuts roasted & shelled
2 each onions
1/4 cup sunflower oil
1 1/2 lb lamb boneless 1/2cubes
1/4 tsp turmeric ground
1/4 tsp saffron threads crushed
1/2 tsp cinnamon ground
1 cup walnuts minced fine
1/4 tsp mint crushed
1 cup pomegranate juice fresh
2 tbsp tomato paste
3 tbsp lemon juice freshly squeezed
1 1/2 cup chicken stock
1 tsp honey
1 tsp salt
1 each garlic clove minced fine
1 tsp black pepper
1/4 cup fresh mint as garnish
Directions
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
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.
Servings: 6 servings
Lamb Stew W/ Chestnuts & Pomegranates Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Nut; Soup; Stew
The History of Recipes
We are able to follow the history of meal recipes way back into ancient history, certainly as far back as ancient Egypt, and maybe even further. Having said that, sadly, these old records were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move on, we have two interesting books which appeared in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that we all know today, but instead descriptions of the types of meals on the menues of the rich people of the period. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in manuscripts on cooking, most of which are now in private collections. Over the following few centuries, the upper-class families of Wesstern Europe tried to lay on the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. However, it was during the 19th century that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. The arrival of TV brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Lamb Stew W_ Chestnuts & Pomegranates recipe.
