Lamb Stew with Chestnuts and Pomegranates is a traditional Georgian recipe for a classic stew of lamb with chestnuts and pomegranate juice cooked in a spiced chicken stock base. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Lamb Stew with Chestnuts and Pomegranates.
Heat the oil in a heavy flame-proof casserole dish over medium heat then add the onion and garlic and fry for about 10 minutes, or until lightly golden. Raise the heat to high then add the meat, turmeric, salt and black pepper. Continue frying until the meat has browned on all sides then stir in the saffron, cinnamon, mint, walnuts, tomato purée and the chicken stock. Bring the mix to a boil then reduce the heat to low, cover and simmer for 90 minutes.
At this point add the lemon juice, pomegranate juice and chestnuts. Stir well to combine then cover and simmer for a further 10 minutes, or until heated through. Serve hot, preferably on a bed of saffron rice flavoured with fruit and nuts.
As a variant you can also add about 70g of dried fruit (any of apples, raisins, prunes, figs and peaches [or a mix]) to the dish when you add the meat.
Click on the image, above to submit to Pinterest.