Lamb Fesenjan – Lamb with Pomegranate Walnut Sauce

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This recipe is courtesy of Saad Fayed. A restaurateur with an avid interest in preparing Middle Eastern cuisine, he has lived and traveled in many Middle Eastern countries, experiencing the flavors and specialties of each region. Saad is currently writing a cookbook that features his family’s favorite dishes. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.

Ingredients

large onion, sliced

1/4 cup olive oil

2 pounds lamb, cut into 1-inch cubes

1/4 cup pomegranate syrup

1 1/2 cup chicken stock

2 cups walnuts, crushed

1 tablespoon plus 1 teaspoon sugar

1 teaspoon black pepper

1 tablespoon kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon tumeric

1/2 teaspoon cardamom, ground

2 tablespoons lemon juice

Instructions

In a large frying pan, sauté onions in olive oil. Once onions begin to brown add lamb cubes. Simmer on low and allow to cook for about 25 minutes.

In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Allow to simmer for 10 minutes.

Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 5 minutes.

Add pomegranate sauce and cook over low heat for about 10 minutes.

Serve immediately with white rice. Sprinkle toasted walnuts on top for garnish.

Heat scale: mild

Roast Duck Breasts with Pomegranate-Chile Sauce

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The pomegranate component in this dish is provided by another popular product: Pom brand bottled pomegranate juice. This can be made with chicken breasts instead, but be sure to roast them until cooked through. Recipe courtesy of Selma Brown Morrow of Bon Appétit.

Ingredients

Sauce:

1/3 cup sugar

1/2 cup water

2 cups refrigerated pomegranate juice (such as Pom)

2 cups low-salt chicken broth

4 large dried New Mexican chiles, stemmed, seeded, torn into 1-inch pieces

1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo*

1 1/2 teaspoons balsamic vinegar

1/8 teaspoon ground cumin (not toasted)

Coarse kosher salt


Duck:

8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast

Coarse kosher salt

Ground coriander

Fresh pomegranate seeds

Instructions

For sauce:
Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.


For duck:

Preheat oven to 400°F. Score skin of duck (don’t cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to medium-rare, about 5 minutes.

Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.

Heat scale: medium

*Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

Palaver Sauce

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From Sierra Leone, here is one of the more unusual hot sauces I
encountered. Besides palm oil, it is characterized by greens such as
cassava and sweet potato leaves; spinach makes an adequate substitute.
Some versions of this dish are more of a stew than a sauce, but this one
is designed to be served over rice. Warning: Palm oil is high in
saturated fat.

Ingredients

1 cup red palm oil (found in Asian markets), or substitute peanut oil
1/2 cup minced lean beef
1 onion, chopped
3 jalapeño chiles, seeds and stems removed, minced
2 cups shredded spinach
1/2 cup smoked fish, such as kippers

Instructions

Heat the palm oil in a large skillet and fry the beef until just brown.
Remove the beef and add the onion and jalapeño and cook until soft,
about 8 to 10 minutes. Add the spinach and stir fry for 2 minutes.
Return the beef to the skillet, crumble in the fish, and cook for 5
minutes over medium heat, stirring constant. Add more palm oil if the
mixture is too thick.

Sauce Gombo

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Gombo means okra in West Africa, and that vegetable is the primary
thickening agent of this simple sauce from Ghana. The sauce can be
served like a soup or poured over potatoes, plantains, or other starchy
tubers.

Ingredients

1 pound fresh okra, sliced into rounds
1 cup water
1 teaspoon hot chile powder, such as cayenne
1/2 teaspoon salt
1 tomato, coarsely chopped

Instructions

Combine all ingredients in a sauce pan and cook over medium heat for for
8 to 10 minutes, or until the okra is tender. Serve it as is or puree it
in a blended for a smoother sauce.

Ata Dindin (Nigerian Fried Red Pepper Sauce)

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Ata is the Yoruba word for chile pepper, and Nigerian chiles range from
the tiny ata wewe to the large ata funfun. It is served like a relish or
dip with many West African dishes, particularly grilled meats.
Variation: Add 1 bell pepper, chopped

Ingredients

10 dried red New Mexican chiles, seeds and stems removed, soaked in hot
water for 1 hour
1/2 cup peanut oil
1 onion, chopped
1 8-ounce can tomato sauce
1 teaspoon salt

Instructions

Remove the chiles from the water and puree them in a blender or food
processor.
Heat the oil in a skillet, add the onion, pureed chiles, tomato sauce,
and salt. Fry over medium heat for 1 to 2 minutes, stirring constantly.