Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lamb fesenjan- lamb with pomegranate walnut sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook lamb fesenjan- lamb with pomegranate walnut sauce using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:

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

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

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