Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, lamb fesenjan- lamb with pomegranate walnut sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for.
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something that I have loved my entire life.
To get started with this 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 cook it.
The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- Get 1/4 cup olive oil
- Make ready 1 Onion, Sliced
- Make ready 2 lb Lamb, cut into 1" cubes
- Get 1/4 cup Pomegranate Syrup
- Take 1 1/2 cup Chicken Stock
- Prepare 1 cup Fresh whole pomegranate seeds
- Get 2 cup Walnuts, chopped
- Get 1 tbsp plus 1 teaspoon sugar
- Take 1 tsp Black pepper
- Get 1 tbsp kosher salt
- Make ready 1/2 tsp Cinnamon
- Get 1/4 tsp Tumeric
- Make ready 1/2 tsp Cardamon, ground
- Prepare 2 tbsp Lemon Juice
Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Fesenjan is a Persian chicken stew recipe with a walnut and pomegranate sauce. It is rich and flavorful with sweet and sour undertones. Moink boxes are customizable which is key for me since we don't eat pork or lamb.
Instructions to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- Simmer on low and allow to cook for about 25 minutes.
- In large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes.
- 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.
- Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 10 minutes.
- 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.
- Add pomegranate sauce and fresh pomegranate seeds allow to cook on low for about 10 minutes.
- Serve immediately with brown rice. Sprinkle toasted walnuts on top for garnish.
- Enjoy! Recipe adapted from about.com Middle Eastern Recipes
So I was easily able to swap those out for wild salmon, which is my favorite. A blend of pomegranate and walnut giving way to an exquisite tango of tart and sweet, the sauce is served with duck—and less often, other poultry, veal, lamb If you can't find duck breasts, fesenjan is also delicious served with grilled or roasted chicken thighs or whole ducklings; it can also stand up to. Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high.
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