Georgian Veal Breast Stew with Pomegranate and Tamarind

A recipe that changes from the traditional one with onions and carrots...I adapted it from from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer (HarperCollins, 2004).

Highlight: pomegranate molasse
It is used primarily in Mediterranean cooking. It is also called pomegranate syrup, because of it's consistency. This is a 100% natural product of Lebanon. It adds a tart and pungent flavor
The uses for this thick, tangy, piquant syrup are many. It blends well with salads, or beans, sharpens the taste of poultry, gives a clean, tart taste to fish, gives an astringent edge to salads and vegetables, to salad fruits with figs.

Time: 1 1/2 hours

1 yellow onion,
1/2 cup chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon sechouan pepper
2 tablespoons tamarind paste , diluted in 1 tablespoon water
1/2 cup pomegranate molasse , or 1 cup pomegranate juice
2 tablespoons tomato paste
1 teaspoon salt
6 pieces of veal
Seeds from pomegranate, for garnish.

1. In a large a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the pomegranate molasse, the tomato paste and the salt.

2. Add veal to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.

3. Transfer veal and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot with steamed potatoes or pasta.