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.

Ingredients:

1 kg lamb shoulder, cut into chunks

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 cup pomegranate juice

1 cup chicken or vegetable stock

1 cup cooked chestnuts, halved

1 tablespoon pomegranate molasses

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

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. 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.

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.

No ratings yet

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: Iranian, Iraqi, Middle East, Turkish

Keyword: Lamb, Nuts, Pommegranate, Sauce, Vegetables

Prep Time: 40

Cook Time: 2

Total Time: 2 40

Servings: People

Calories: 488kcal

Ingredients

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

Login

Register