This recipe is courtesy of Saad Fayed. A restaurateur with an avid interest in preparing Middle Eastern cuisine, he has lived and traveled in many Middle Eastern countries, experiencing the flavors and specialties of each region. Saad is currently writing a cookbook that features his family's favorite dishes. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.
large onion, sliced
1/4 cup olive oil
2 pounds lamb, cut into 1-inch cubes
1/4 cup pomegranate syrup
1 1/2 cup chicken stock
2 cups walnuts, crushed
1 tablespoon plus 1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon tumeric
1/2 teaspoon cardamom, ground
2 tablespoons lemon juice
In a large frying pan, sauté onions in olive oil. Once onions begin to brown add lamb cubes. Simmer on low and allow to cook for about 25 minutes.
In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Allow to simmer for 10 minutes.
Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 5 minutes.
Add pomegranate sauce and cook over low heat for about 10 minutes.
Serve immediately with white rice. Sprinkle toasted walnuts on top for garnish.
Heat scale: mild