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Middle Eastern Pomegranate Walnut Sauce for Lamb

Middle Eastern Pomegranate Walnut Sauce for Lamb

1.5 cups

    • 1 cup walnuts
    • 2 oz. butter
    • 1/8 cup fresh rosemary
    • 1 onion, chopped finely
    • 8 cloves garlic, minced
    • 16 oz. lamb stock
    • 15 oz. The Perfect Purée Pomegranate Concentrate,  thawed
    • 1 tsp. salt
    • 1 tsp. ground turmeric
    • 1 tsp. fresh or dried oregano
    • 1/2 tsp. ground cinnamon
Method:
1. In food processor with metal blade process walnuts into meal.
2. In large skillet melt butter and add walnut meal. Over medium heat, cook meal until blackened, stirring constantly. Do not let the meal burn.
3. When meal is blackened add rosemary, onion, garlic, stock, Pomegranate Concentrate, salt and spices. Stir together.
4. Cook over low heat until reduced to about 2/3 or desired thickness for sauce, about 30 minutes.
Serving Suggestion:
Sauce will be thick and rich with the sweetness of the pomegranate, aromatic with the spices and the texture of the nut meal. Excellent with lamb or game.