Lamb Stew with Chestnuts and Pomegranates

• 1 pound chestnuts roasted, shelled
• 2 each onions
• 1/4 cup sunflower oil
• 1 1/2 pounds lamb boneless, cubed
• 1/4 teaspoon turmeric ground
• 1/4 teaspoon saffron threads crushed
• 1/2 teaspoon cinnamon ground
• 1 cup walnuts minced
• 1/4 teaspoon mint leaves crushed
• 1 cup pomegranate juice
• 2 tablespoons tomato paste
• 3 tablespoons lemon juice
• 1 1/2 cups chicken broth
• 1 teaspoon honey
• 1 teaspoon salt
• 1 each garlic cloves minced
• 1 teaspoon black pepper
• 1/4 cup mint leaves

1. Heat the oil in a heavy casserole over medium heat then saute the onions and garlic for 10 minutes.
2. Raise the ehat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides.
3. Stir in the saffron, cinnamon, mint, walnuts, tomato paste, and chicken stock.
4. Bring to aboil, reduce heat to low, cover, and simmer for 1 1/2 hrs.
5. Add lemon juice, pomegranate juice, and chestnuts stir well then cover and simmer for 10 more minutes.
6. Serve over a bed of saffron rice.

chestnuts, onions, sunflower oil, lamb, turmeric ground, cinnamon ground, walnuts, mint, pomegranate juice, tomato paste, lemon juice, chicken broth, honey, salt, garlic, black pepper, mint leaves

Taken from recipeland.com/recipe/v/lamb-stew-chestnuts-pomegranate-41145 (may not work)