Lamb Stew W/ Chestnuts & Pomegranates

1 lb Chestnuts roasted & shelled

2 ea Onions

1/4 c Sunflower oil

1 1/2 lb boneless 1/2"cubes

1/4 ts Turmeric ground

1/4 ts Saffron threads crushed

1/2 ts Cinnamon ground

1 c Walnuts minced fine

1/4 ts Mint crushed

1 c Pomegranate juice fresh

2 tb Tomato paste

3 tb Lemon juice freshly squeezed

1 1/2 c Chicken stock

1 ts Honey

1 ts Salt

1 ea Garlic clove minced fine

1 ts Black pepper

1/4 c Fresh mint as garnish

Heat the oil in a heavy casserole over med. heat then saute' the onions & garlic for 10 minutes. Raise the ehat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste, & chicken stock. Bring to aboil, reduce heat to low, cover, & simmer for 1 1/2 hrs. Add lemon juice, pomegranate juice, and chestnuts stir well then cover and simmer for 10 more minutes. Serve over a bed of saffron rice. * NOTE: You may add other fruits such as prunes, rasins, apricots, apples, etc. to this dish. Use approx. 1/4 to 1/2 cup of extra fruit(s) as a total amount. I have had this dish with dried apples, raisins, prunes, and dried peaches added to it.