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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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (30%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 150.4mg||4 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 9.2g|
|Protein 0.7g||1 %|
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Calories per serving: 54
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