Lamb with pomegranates and chestnuts

Directions

1. Dice the pomegranate and sauté it with the onion until softened, then season with salt and pepper. ≈ 2 min
2. Crack the eggs and pour them over the potatoes to cook them. ⏱ ≈ 10 min
3. Cut the meat into 60-70g pieces, then brown it in the butter. ⏱ ≈ 7 min
4. Add the cooked onion, peeled chestnuts, broth, and saffron juice. ⏱ ≈ 10 min
5. Cover and let it cook, allowing it to steam in its own juices. ⏱ ≈ 10 min
6. Five minutes before the end of cooking, add the pomegranate seeds or juice. ≈ 3 min
7. When serving, sprinkle with chopped cilantro and dill. ≈ 2 min