Bob Terwilliger > wrote:

>I wrote:

>> I had been thinking of an simplified fesenjan (because of the leftover
>> conundrum), i.e., cooking the lamb with bay leaves, lots of onions,
>> ground pecans (Lin's allergic to walnuts), and reduced pomegranate
>> juice. I think that's what I'll do. Thanks!
>
>That's what I did: reduced a half gallon of pomegranate juice to about a
>cup and allowed it to cool. While it was reducing, I combined pecans,
>cumin, chopped onions, chopped garlic, and some turmeric in the food
>processor. When the pomegranate juice was cool, I added to the food
>processor mixture and processed to a mostly-smooth slurry.
>
>The ten-pound leg of lamb went into a turkey-sized roasting bag and the
>slurry was added along with some bay leaves. The excess air was forced
>out, the bag was sealed, rolled around, and massaged to get the
>flavoring liquid into every crevice of the lamb, then the bag was put
>onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
>It was fantastic.

This is food like no other. Did you serve it over rice?

Another possible step is: start with goat instead of lamb,
otherwise follow the same steps, but rather than serving over
rice, half-bake a roti, roll up the roti with the goat curry within,
and complete baking it. Goat roti.... you probably want some
habeneros or similar in there for the right touch. Make sure it
is not too saucy to go into the roti... but saucy enough, for
roti-absorbtion of curry sauce.

Steve