Easy Lamb Tagine With Pomegranate
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Chicken Broth (low-sodium)1 cup
Pomegranate Juice1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Paprika3 tsp
Ground Cinnamon3 tsp
Ground Ginger1.75 tsps
Kosher Salt (plus more)1 medium
Onion (grated)2 tbsps
Parsley2 tbsps
Pomegranate (arils)Directions:
1
Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine
2
Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp
3
Salt, and 3/4 tsp
4
Pepper
5
Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours
6
Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings
7
Transfer lamb mixture along with any accumulated juices to a serving dish
8
Top with parsley or cilantro, pomegranate arils, and mint
9
Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine
10
Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp
11
Salt, and 3/4 tsp
12
Pepper
13
Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours
14
Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings
15
Transfer lamb mixture along with any accumulated juices to a serving dish
16
Top with parsley or cilantro, pomegranate arils, and mint
17
Do Ahead Tagine can be made 3 days ahead; cover and chill
18
Rewarm before serving
19
Tagine can be made 3 days ahead; cover and chill
20
Rewarm before serving