Lamb with Pomegranate and Chestnuts

Lamb with pomegranate and chestnuts is a dish that combines the richness of lamb with the sweet and tangy flavor of pomegranate and the earthy, nutty taste of chestnuts. This dish is perfect for festive occasions or a special family dinner, offering a delightful blend of textures and flavors that will leave your taste buds yearning for more. Generally this is one of my set and forget recipe and is perfect when busy doing other thinga.

Ingredients:

lamb shoulder, cut into chunks

olive oil

white onion, finely chopped

cloves garlic, minced

pomegranate juice

chicken or vegetable stock

cooked chestnuts, halved

pomegranate molasses

cinnamon, ground

cumin, ground

coriander, ground

Salt and pepper to taste

Seeds of 1 pomegranate

Fresh parsley for garnish

Instructions:

Preparation: Begin by seasoning the lamb chunks with salt, pepper, ground cinnamon, cumin, and coriander. Ensure the meat is well-coated with the spices.

Searing: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and sear them until they are browned on all sides. This should take about 5-7 minutes. Remove the lamb and set aside.

Sautéing: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

Deglazing: Pour in the pomegranate juice and stock, scraping up any browned bits from the bottom of the pot. This adds a depth of flavor to the dish.

Simmering: Return the lamb to the pot, add the pomegranate molasses, and bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it cook gently for 1.5 to 2 hours, or until the lamb is tender.

Adding Chestnuts: About 20 minutes before the cooking time is up, add the cooked chestnuts to the pot. Allow them to heat through and absorb the flavors of the stew.

Finishing Touches: Once the lamb is tender and the flavors are well combined, remove the pot from the heat. Stir in the fresh pomegranate seeds for a burst of freshness and color.

Serving: Transfer the lamb to a serving dish, garnish with freshly chopped parsley, and serve hot.

This dish is best enjoyed with a side of couscous or rice, which will soak up the delicious sauce. Basically, the combination of succulent lamb, sweet and tangy pomegranate, and hearty chestnuts makes for a memorable and satisfying meal. Enjoy this culinary delight with family and friends, and savor the flavors of this exquisite dish. Indeed the two members of my family who “hate” lamb are normally first to the table when this is served.

Lamb with Pomegranate and Chestnuts

This is often described as a festive dish but I cook it all year round. It combines the richness of lamb with the sweet and tangy flavor of pomegranate and the earthy, nutty taste of chestnuts. Perfect for special occasions, it offers a delightful blend of textures and flavors.

4.83 from 41 votes

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Course: Main Dish

Cuisine: Iranian, Iraqi, Middle East, Turkish

Keyword: Lamb, Nuts, Pommegranate, Sauce, Vegetables

Prep Time: 40 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 40 minutes minutes

Servings: 4 People

Calories: 488kcal

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Ingredients

 

MetricImperial

• 1 kg lamb shoulder cut into chunks
• 2 tbsp olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 cup pomegranate juice
• 1 cup chicken stock or vegetable
• 1 cup chestnuts cooked/halved
• 1 tbsp pomegranate molasses
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• salt to taste
• pepper to taste
• 1 medium pomegranate seeds
• 1/4 bunch fresh parsley

Instructions

• Season the lamb chunks with salt, pepper, ground cinnamon, cumin, and coriander, ensuring the meat is well-coated with the spices.
  1 kg lamb shoulder, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground coriander, salt, pepper
• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and sear them until they are browned on all sides, about 5-7 minutes. Remove the lamb and set aside.
  2 tbsp olive oil
• In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
  1 large onion, 3 cloves garlic
• Pour in the pomegranate juice and stock, scraping up any browned bits from the bottom of the pot.
  1 cup pomegranate juice, 1 cup chicken stock
• Return the lamb to the pot, add the pomegranate molasses, and bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it cook gently for 1.5 to 2 hours, or until the lamb is tender.
  1 tbsp pomegranate molasses
• Add the cooked chestnuts to the pot and allow them to heat through and absorb the flavors of the stew. About 20 minutes before the end of cooking time
  1 cup chestnuts
• Once the lamb is tender and the flavors are well combined, remove the pot from the heat. Stir in the fresh pomegranate seeds for a burst of freshness and color.
  1 medium pomegranate
• Transfer the lamb to a serving dish, garnish with freshly chopped parsley, and serve hot.
  1/4 bunch fresh parsley

Notes

Serving Suggestions:

– Serve with a side of couscous or rice to soak up the delicious sauce.
– A fresh green salad with a light vinaigrette would complement the rich flavors.
– Pair with a side of roasted vegetables for added texture and variety.

Nutrition

Calories: 488kcal | Carbohydrates: 47g | Protein: 36g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 103mg | Sodium: 208mg | Potassium: 1089mg | Fiber: 4g | Sugar: 22g | Vitamin A: 320IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 4mg