1 lb Chestnuts roasted & shelled

      2 ea Onions

    1/4 c  Sunflower oil

  1 1/2 lb Lamb 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.