Recipe of Homemade Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Perfect Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce estimated approx 50 mins.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce using 14 ingredients and 8 steps. Here is how you cook it.
Delicious!
Ingredients and spices that need to be Take to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- 1/4 cup olive oil
- 1 Onion, Sliced
- 2 lb Lamb, cut into 1" cubes
- 1/4 cup Pomegranate Syrup
- 1 1/2 cup Chicken Stock
- 1 cup Fresh whole pomegranate seeds
- 2 cup Walnuts, chopped
- 1 tbsp plus 1 teaspoon sugar
- 1 tsp Black pepper
- 1 tbsp kosher salt
- 1/2 tsp Cinnamon
- 1/4 tsp Tumeric
- 1/2 tsp Cardamon, ground
- 2 tbsp Lemon Juice
Steps to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce
- Simmer on low and allow to cook for about 25 minutes.
- In large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes.
- In the meantime, prepare pomegranate sauce by combining chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Let simmer for 10 minutes.
- Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 10 minutes.
- Cut pomegranate into quartered pieces. Submerge each piece in a bowl of cool water and dislodge seeds by hand. The seeds will fall to bottom, and the skins will float. Skim the skin from the surface and strain the water.
- Add pomegranate sauce and fresh pomegranate seeds allow to cook on low for about 10 minutes.
- Serve immediately with brown rice. Sprinkle toasted walnuts on top for garnish.
- Enjoy! Recipe adapted from about.com Middle Eastern Recipes
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