Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lamb fesenjan- lamb with pomegranate walnut sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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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!

To get started with this particular recipe, we must 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.

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

The sauce is rich from ground walnuts and with an unusual sweet-tart flavor from pomegranate molasses. Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest. Chill uncovered until cold, then cover and keep chilled. At the same time, chop the onions and garlic.

Instructions 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

Drain and rinse chickpeas if using. Khoresh Fesenjan is a very popular Persian stew that stands out amongst all of the stews that come from Iran. Unlike many other Persian stews, fesenjoon is not tomato based. The main part of the stew is made with crushed walnuts, onions and pomegranate concentrate. You can serve fesenjoon with just this base and keep it vegetarian.

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