800g1-3/4 lbs goulash or stew beef, cut into 1/2-inch cubes ( I used frozen goulash meat that I thawed out)
1/4teaspoonturmeric ground
1/4teaspoonsaffron threads crushed
1/2teaspooncinnamon ground
1cupwalnutsminced fine
1/4 - 1/2cupof sour apricotscut into quarters
1cuppomegranate juice
2tablespoontomato paste
3tablespoonlemon juice freshly squeezed
1-1/2cupschicken stock
1teaspoonhoney or date honey
1teaspoonsalt
1garlic cloveminced fine
1teaspoonblack pepper
1/4cupfresh parsley as garnishoptional
Instructions
Heat the oil in a heavy casserole over medium heat. Saute the onions and garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon, walnuts, sour apricots, tomato paste, and chicken stock. Bring to a boil, reduce heat to low, cover, and simmer for 1-1/2 hours.
Note: Depending on the cut of meat, you may need to cook this for 2 hours. Just make sure you check it half way through because you may need to add a little more liquid.
Add the lemon juice, pomegranate juice, and chestnuts. Stir well, cover and simmer for 10 more minutes. Serve over a bed of saffron rice.