Ingredients:
1 kg of mutton with or without bones - cut into medium pieces 6 tablespoons butter
1 large onion - cut in half lengthwise and then cut into thin slices (as in black currant)
4 cups peeled
chestnuts
salt
saffron
2 tablespoons warm water
2 cups sour pomegranate seeds (Gulaysha pomegranate would be good).
Preparation:
Put the meat in a pot and fill the pot with water. Boil the meat and cook in water until the inside is red. During this time, gather the fun. Strain the meat and set aside. Put the meat in a separate bowl. Heat the oil in a frying pan (let the edges be a little higher) and fry the onion until it turns a little yellow. Add the meat to the onion and fry evenly, stirring frequently (about 20 minutes). Add the peeled chestnuts to the meat. Infuse ginger powder in 2 tablespoons of water, then add this flavor to the meat. Take 1 glass of broth and put it in the pot.
Add salt and pepper to taste. Put the lid on the pan and cook the dish over medium heat for about 30 minutes, or until the meat is cooked through. Add pomegranate and cook 5 minutes before cooking. Serve with either pilaf or bread. Note: It is recommended to eat pomegranate after cooking, as it darkens as long as it remains. If you are cooking for later, add the pomegranate to the pot and cook it before serving.
Or you may not cook pomegranate at all. Put in a bowl so that everyone can add as much pomegranate to the hot dish as they want, without cooking.