Pomegranate Lamb Stewed with Chestnuts

Ingredients

• Lamb: 500 grams (cut into small pieces)

• Chestnuts: 200 grams (peeled)

• Pomegranate: 1 - 2 (extract the pomegranate seeds)

• Onion: 1 (chopped)

• Garlic: 3 - 4 cloves (minced)

• Fresh parsley: an appropriate amount (chopped, for decoration)

• Olive oil: 2 tablespoons

• Salt: 1 - 1.5 teaspoons

• Black pepper powder: 1 teaspoon

• Light soy sauce: 1 tablespoon

• Dark soy sauce: 1/2 tablespoon

• Rock sugar: 10 - 15 grams

• Clear water or stock: an appropriate amount

• Tea seasoning: 3- 5g

Instructions

1. Cut the mutton into small pieces of uniform size, soak in clean water for 30 minutes, remove after the blood is soaked out, and drain.

2. If it is raw chestnuts, cut a knife on the chestnut shell, put it in a pot of boiling water, and cook for 2-3 minutes, remove and peel it while it is hot. If it is cooked chestnuts, set aside directly.

3. Cut the pomegranate, take out the pomegranate seeds, and set aside.

4. Heat the pan, pour olive oil, add the mutton pieces after the oil is hot, fry over medium heat until the surface of the mutton changes color, and set aside.

5. In the same pan, add chopped onion and minced garlic, and stir-fry until the onion becomes soft, transparent, and exudes fragrance.

6. Return the fried mutton to the pan, add light soy sauce, dark soy sauce, tea rubs, salt, black pepper, and rock sugar, stir-fry evenly, and let the mutton color evenly.

7. Add the processed chestnuts, add enough water or broth to cover the lamb and chestnuts, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 40-50 minutes, or until the lamb and chestnuts are tender.

8. After the lamb and chestnuts are cooked, open the lid, add the pomegranate seeds, stir gently, and cook for another 2-3 minutes.

9. Serve the stewed pomegranate lamb and chestnuts on a plate and sprinkle with chopped parsley for decoration.