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How To make Lamb Ragout Flavored with Pomegranate Juice
2 lb Lean boneless lamb, cut in
-1-ounce chunks 1 tb Oil
1 lg Onion, chopped
1 ts Turmeric
1/2 ts Pepper
Salt 1 tb Flour
1/2 c Ground or pulverized walnuts
1 c Pomegranate juice
-(available in fancy food -shops) 1 ts Ground cardamom
Juice of 1 lemon Without adding fat, brown the lamb chunks in a heavy Dutch oven. Heat the oil in a separate pan and saute the onion in it until it is brown, then transfer to the Dutch oven. Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute. Sprinkle in the flour and stir until it is absorbed. Add the walnuts, pomegranate juice and enough water to almost cover the meat. Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 1/2 hours. Add the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep warm until ready to serve. Serves 6. Posted by Stephen Ceideberg; September 28 1992.
How To make Lamb Ragout Flavored with Pomegranate Juice's Videos
POMEGRANATE WALNUT STEW RECIPE (with meatballs!)
Cooking authentic Persian fesenjoon (pomegranate walnut stew) with my multi-generational family.
I N G R E D I E N T S
-ground lamb/beef
-onion
-walnuts
-turmeric
-pomegranate paste
-sugar
-tomato sauce (optional)
-salt
-pepper
I N T H I S V I D E O
Walnuts:
Pomegranate paste:
Pomegranate juice:
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Butterflied ROAST LAMB | Pomegranate Molasses | How to cook recipe
#originalnakedchef
Original Naked Chef how to cook a leg of lamb that has been deboned and butterflied! Ask your butcher to do this for you!
He marinades the meat inside out over night.
Take a look at the video as the result is really tasty
Very easy to follow video recipe that shows you simple step by step instructions on how to make this delicious leg of lamb. All the ingredients are shown at the start of the video and you see me cooking and tasting the creation.
Thank you for watching and I hope you enjoy :))
Original Naked Chef
My recipes:
Pomegranate Braised Lamb Shanks & Cakebread Merlot
Cakebread Cellars' Chef Brian Streeter shows how to make his slow cooked lamb shanks which pair beautifully with our Napa Valley Merlot.
Cakebread Cellars, 8300 St. Helena Hwy, Rutherford, CA 94573 Napa Valley 800.588.0398
Pomegranate Molasses; Must try sweet & tangy sauce
Pomegranate Molasses is an essential ingredient of many Middle Eastern cuisines and in particular Levantine countries. It has a sweet and sour tangy pomegrante flavour, that is used to add brightness, sourness and sweetness to many dishes. Making it is extremely simple and I will show you how to do it and use it in your every day cooking.
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00:00 Intro
00:24 What is pomegranate Molasses
01:58 How to juice a pomegranate
05:03 Making pomegranate molasses at home
06:09 How to use pomegranate Molasses
07:26 Conclusion
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Ingredients - per 250ml (8.25 fl oz) of molasses:
1000-1250 ml (33 - 41fl oz) Pomegranate Juice
45 ml (2.5 Tbsp) Lemon juice
50g (1/4 C) Sugar (Optional, if you don't use it, you may need to reduce the molasses to less than a quarter of the original volume. This helps to thicken and sweeten the juice)
Scale the ingredients up as needed for the amount you want
Per large 500g (17.5 oz) pomegranate you can expect to get around 350g (12.25 oz) of Fruit. From that 350g of fruit you will get about 200ml (6.6 fl oz) of Juice. So for 1L (33 fl oz) of pomegranate juice you will need about 5 Large pomegranates.
Chicken wing glaze:
4 Tbsp Pomegranate Molasses
1 Tbsp Lemon Juice
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Chilli flakes
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Directions
To remove the pomegranate fruit:
1. Use a knife to score the skin of the pomegranate, going all the way around the middle of the fruit
2. Pry the two halves apart with your fingers
3. Hold one half and then pull two opposing sides of the pomegranate away from each other, rotate and repeat with the whole thing
4. Hold the pomegranate half upside down over a bowl, and then hit it repeatedly with a heavy object until all the seeds have come out of the section you were hitting
5. Rotate and repeat till the entire half has been emptied
6. Repeat with the second half, then pick out any large pieces of pith
7. You can now add water (optional) to the bowl and then skim off any pieces of pith which float
8. Drain and the pomegranate is ready to use
To Juice the pomegranate:
1. Add the fruit to a blender, food processor or juicer, and process into a liquid
2. Strain the juice using a cheese cloth or strainer, making sure to remove all pulp and seeds
To make the molasses:
1. Add your juice to a large pot over a medium low heat, add in the lemon juice and the optional sugar
2. Optionally skim off any floating funk once it comes to a simmer
3. Allow it to simmer for a few hours, until the juice is reduced to a quarter of its original volume
4. Check that it has reached a syrupy texture, by coating a spoon in the molasses and blowing on it to cool it down
5. Remove from the heat once syrupy and pour into a jug or bowl
6. Once it has cooled a little, pour it into your jug or container and allow to cool completely to room temperature before using
To make the wing glaze:
1. Combine the ingredients together into a thick glaze
2. Brush onto your wings, then bake for 5 more minutes
Lamb Stew with Chickpeas & Pomegranate Molasses | KCTS 9 COOKS
Lamb Stew with Chickpeas & Pomegranate Molasses, by Carol Brooks from Kent, Washington.
Mutton grill spit-roast with pomegranate juice | Grill philosophy
Mutton grill spit-roast with pomegranate juice. Fine quality mutton of a free-range organic sheep and dry-aged for 12 days in the butcher’s fridge. This meat will be the basic material for our spit-roast mutton “kontosouvli”. It’s always the high quality of the meat that is the basis of a unique and tasty dish. This unique flavor will be enhanced with the marinade and we should not cover it by any means.
That’s why we always pay attention to the marinating process and it’s important to add the ingredients in the right quantity, as listed in the recipe. The precision of ingredients’ measurements, proper selection of spices and the proportions among them are playing a key role. The essential ingredient in this marinade is the pomegranate juice. All the others were selected to match this ingredient of the marinade.
Happy grilling everyone!
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