Pomegranate-Marinated Lamb With Spices And Couscous
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Pomegranate Molasses (*)2 tbsps
Olive Oil1 tbsp
Ground Ginger1 tbsp
Ground Cinnamon2 tsps
Ground Cumin (divided)1.5 tsps
Paprika1 tsp
Salt1 tsp
Pepper1.25 cups
Water (divided)2 tbsps
Unsalted Butter (1/4 stick)3 cup
Pomegranate Seeds3 tbsps
Basil Leaves (torn)Directions:
1
Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl
2
Add lamb and toss to coat
3
Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator
4
Drain, reserving marinade
5
Pat lamb dry
6
Heat heavy large nonstick skillet over medium-high heat
7
Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch
8
Return all lamb and bones to skillet
9
Add reserved marinade and 1/4 cup water
10
Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes
11
Remove from heat and set aside
12
Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat
13
Add couscous and remaining 1/4 teaspoon cumin
14
Remove saucepan from heat and let stand covered 5 minutes
15
Fluff couscous with fork, then stir in butter until melted
16
Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb
17
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan
18
Com
19
Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl
20
Add lamb and toss to coat
21
Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator
22
Drain, reserving marinade
23
Pat lamb dry
24
Heat heavy large nonstick skillet over medium-high heat
25
Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch
26
Return all lamb and bones to skillet
27
Add reserved marinade and 1/4 cup water
28
Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes
29
Remove from heat and set aside
30
Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat
31
Add couscous and remaining 1/4 teaspoon cumin
32
Remove saucepan from heat and let stand covered 5 minutes
33
Fluff couscous with fork, then stir in butter until melted
34
Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb
35
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan
36
Com
37
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan
38
Com