Ingredients with Measurements:
- 2 lbs. lamb stew meat
- 2 cups walnuts
- 2 large onions, chopped
- 2 cups pomegranate juice
- 2 tbsp. tomato paste
- 2 tbsp. sugar
- 1 tsp. cinnamon
- 1 tsp. turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. vegetable oil
- 4 cups water
Special equipment needed:
- Large pot with lid
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the walnuts on a baking sheet and roast them in the oven for 10-15 minutes, or until they are fragrant and lightly browned.
3. Remove the walnuts from the oven and let them cool.
4. Once the walnuts are cool, place them in a food processor or blender and pulse until they are finely ground.
5. In a large pot, heat the vegetable oil over medium-high heat.
6. Add the lamb stew meat to the pot and cook until browned on all sides, about 5-7 minutes.
7. Add the chopped onions to the pot and cook until they are soft and translucent, about 5 minutes.
8. Add the ground walnuts, pomegranate juice, tomato paste, sugar, cinnamon, turmeric, salt, and black pepper to the pot and stir to combine.
9. Add the water to the pot and stir again.
10. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
11. Simmer the stew for 2-3 hours, or until the lamb is tender and the sauce has thickened.
12. Serve the Fesenjan Lamb Stew hot, garnished with pomegranate seeds and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 540
Fat: 38g
Carbohydrates: 22g
Protein: 29g
Sodium: 450mg
Sugar: 14g
Substitutions for ingredients:
- Chicken can be used instead of lamb stew meat.
- Almonds or pistachios can be used instead of walnuts.
- Cranberry juice or grape juice can be used instead of pomegranate juice.
Variations:
- Add dried apricots or prunes to the stew for a sweet and tangy flavor.
- Use beef or pork instead of lamb for a different flavor.
- Add a pinch of saffron to the stew for a luxurious flavor.
Tips and tricks:
- Make sure to roast the walnuts before grinding them for a richer flavor.
- If the sauce is too thick, add more water to thin it out.
- Serve the stew with rice or bread to soak up the sauce.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in a large bowl or individual bowls, garnished with pomegranate seeds and chopped parsley.
Garnishes:
Pomegranate seeds and chopped parsley.
Pairings:
- Serve the stew with rice or bread.
- Pair the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted carrots and parsnips
Troubleshooting advice:
- If the sauce is too thin, simmer the stew uncovered for a few more minutes to thicken it up.
- If the lamb is tough, simmer the stew for a longer period of time until it is tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fesenjan is a traditional Persian dish that dates back to ancient times. It is typically made with chicken or lamb and a sauce made from ground walnuts and pomegranate juice.
Flavor profiles:
The Fesenjan Lamb Stew has a rich and tangy flavor from the pomegranate juice and a nutty flavor from the ground walnuts.
Serving suggestions:
Serve the Fesenjan Lamb Stew as a main course for a dinner party or family gathering.
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Region: Persian