Here's the recipe Peg uses for our once yearly chestnut dish (sorry about the archaic measurements). We call it simply Uzbekh Stew but it came with the title:
Lamb Stew with Chestnuts & Pomegranates
Yield: 6 servings
1 pound Chestnuts roasted & shelled
2 Onions
1/4 cup Sunflower oil
1 1/2 pound Lamb boneless cut into 1/2 inch cubes
1/4 teaspoon Turmeric ground
1/4 teaspoon Saffron threads crushed
1/2 teaspoon Cinnamon ground
1 cup Walnuts minced fine
1/4 teaspoon Mint crushed
1 cup Pomegranate fresh juice
2 tablespoonsTomato paste
3 tablespoons Lemon juice freshly squeezed
1 1/2 cup Chicken stock
1 teaspoon Honey
1 teaspoon Salt
1 Garlic clove finely minced
1 teaspoon Black pepper
1/4 cup Fresh mint as garnish
Heat the oil in a heavy casserole over medium heat then saute the onions & garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper, and brown the meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste, & chicken stock. Bring to a boil, reduce heat to low, cover, & simmer for 1 1/2 hours. Add lemon juice, pomegranate juice, and chestnuts stir well then cover and simmer for 10 more minutes. Serve over a bed of saffron <yellow> 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.