Recipe: Delicious Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce

Recipe: Delicious Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce Delicious, fresh and tasty.

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce. In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Once lamb is done simmering, drain fat and juices. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce Delicious!

I've wanted to try fesenjan for a while and as I predicted, we loved it.

The sauce is rich from ground walnuts and with an unusual sweet-tart flavor from pomegranate molasses.

Fesenjan, a traditional Iranian stew, is rich, hearty and special occasion-worthy.

You can cook Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce

1. It’s of olive oil.

2. You need of Onion, Sliced.

3. You need of Lamb, cut into 1" cubes.

4. It’s of Pomegranate Syrup.

5. It’s of Chicken Stock.

6. Prepare of Fresh whole pomegranate seeds.

7. Prepare of Walnuts, chopped.

8. Prepare of plus 1 teaspoon sugar.

9. You need of Black pepper.

10. You need of kosher salt.

11. It’s of Cinnamon.

12. You need of Tumeric.

13. It’s of Cardamon, ground.

14. It’s of Lemon Juice.

Pomegranates lend a touch of sweetness while ground walnuts add richness and texture to the sauce.

Our version simmers lamb with vegetables and warming spices in a Dutch oven until tender and fragrant, and finishes with a garnish of pomegranate seeds and fresh herbs.

A fesenjan is a stew comprised of ground walnuts and pomegranate syrup, which is most commonly found in Iran with duck, chicken or twee lamb meatballs.

Yet it was a cheerful jumping off point.

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce instructions

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.

Brown the lamb cubes in batches, transferring to the walnut-pomegranate sauce as they are cooked.

Taste to adjust flavors; the sauce should be a nice balance of sweet and sour.

Add sugar, pomegranate molasses, and even lemon.

Taste the sauce, and adjust the seasoning as necessary.

Add the lamb and vegetables back into the stew to keep warm.