|Description:||sweet , tangy, hearty meat stew.||Posted:||2006-08-20|
|Key words:||pomegranate, walnuts, stew||Category:||Main Dishes|
|Ingredients:||3/4 c of walnut pieces
3/4 of a large onion
1/2 c of broth
2 c of pomegranate juice
(the pom-tangerine works really well too, as I imagine the blueberry would)
2 lb of country style boneless ribs, cut into 1" cubes
(The traditional methods are making this with chicken, duck, or lamb.
I think goat would be good too.)
1/2 tsp cinnamon
a good pinch of saffron
2 Tbsp of ketchup (or 2 Tbsp of tomato paste with 2 tsp of sugar)
one Tbsp of lemon juice
|Preparation:||Toast the 3/4 cup of walnut pieces. This can be done in a 350 F oven or in a skillet on top of the stove. Set the toasted nuts aside and allow to cool.
Add to a blender with:
* 3/4 of a large onion
* 1/2 c of broth
* 2 c of pomegranate juice (the pom-tangerine works really well too, as I imagine the blueberry would)
Blend till the nuts are ground fine.
* My favorite method is making this with country style boneless pork ribs. The traditional methods are making this with chicken, duck, or lamb. I think goat would be good too.
* Cube two pounds of country style boneless ribs into 1" cubes. Sprinkle with 2 tsp of salt. In a hot pan, add 1 Tbsp of oil, and allow to get hot. Add cubed pork and sear on all sides till browned and juices have evaporated, taking approximately 15-20 minutes. Now pour your blended ingredients over the seared meat.
* 1/2 tsp of cinnamon
* a good pinch of saffron
Stir in either 2 Tbsp of ketchup or 2 Tbsp of tomato paste with 2 tsp of sugar.
Bring to a boil then reduce heat to a simmer with the lid on for at least 1 hour.
Remove lid and continue to simmer, allowing sauce to thicken. The longer this cooks the better!
When meat is tender, stir in 1 Tbsp of lemon juice, and possibly add more sugar to taste.
Break up the pork cubes by pressing down on them with the back of a large spoon. I find this shreads them the easy way.
|Notes:||I like serving this on saffron rice made with butter and onions, or with warm pittas. Also, the leftovers make a great burrito with guacamole.|