Categories: Lamb, Ceideburg 2 
      Yield: 6 servings 
  
      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.