Recipe: Tasty Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce. 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. Prepare the sauce by stirring the water into the ground walnuts.

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce 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). Persian Chicken Casserole with Walnut and Pomegranate Sauce (Khoresh-e Fesenjan) Fesenjan is special occasion food in Iran. You can cook Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce

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

It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. Cubed lamb or meatballs are sometimes used instead of poultry. Transfer lamb to a platter and tent with foil to keep warm.

Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce instructions

  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.

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. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is bursting with Middle Eastern The flavorful sauce is luxuriously rich from the ground walnuts, with a pleasant sourness from the pomegranate molasses. Lamb Chops with Pomegranate Red-Wine Sauce.

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