Recipe of Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce in 31 Minutes for Young Wife

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lamb fesenjan- lamb with pomegranate walnut sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for.

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have lamb fesenjan- lamb with pomegranate walnut sauce using 14 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:

1. Take 1/4 cup olive oil
2. Make ready 1 Onion, Sliced
3. Get 2 lb Lamb, cut into 1" cubes
4. Make ready 1/4 cup Pomegranate Syrup
5. Take 1 1/2 cup Chicken Stock
6. Make ready 1 cup Fresh whole pomegranate seeds
7. Make ready 2 cup Walnuts, chopped
8. Take 1 tbsp plus 1 teaspoon sugar
9. Get 1 tsp Black pepper
10. Prepare 1 tbsp kosher salt
11. Prepare 1/2 tsp Cinnamon
12. Get 1/4 tsp Tumeric
13. Take 1/2 tsp Cardamon, ground
14. Take 2 tbsp Lemon Juice

Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. Cubed lamb or meatballs are sometimes used instead of poultry. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is bursting with Middle Eastern The flavorful sauce is luxuriously rich from the ground walnuts, with a pleasant sourness from the pomegranate molasses.

Instructions

Steps to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:

1. Simmer on low and allow to cook for about 25 minutes.
2. In large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes.
3. 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.
4. Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 10 minutes.
5. 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.
6. Add pomegranate sauce and fresh pomegranate seeds allow to cook on low for about 10 minutes.
7. Serve immediately with brown rice. Sprinkle toasted walnuts on top for garnish.
8. Enjoy! Recipe adapted from about.com Middle Eastern Recipes

Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice. Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). The pomegranate and walnut sauce makes it hearty and with an unusual sweet-tangy flavor. Plus, it's great to make ahead.

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