Recipes

Pomegranate-Marinated Lamb with Spices and Couscous

1 Mins read
0
27
0
Share
Scroll to recipe
Share
Pomegranate-Marinated Lamb with Spices and Couscous

Pomegranate-Marinated Lamb with Spices and Couscous

amanda

Equipment

  • - Grilling Pan

  • - Marinating Bowl

  • - Spice Grinder

  • - Mortar and Pestle

  • - Meat Tenderizer

  • - Couscous Cooker (Couscoussier)

  • - Mixing Spoon or Whisk

  • - Meat Thermometer

  • - Cutting Board and Knife Set

Ingredients

  • 1/2 cup pomegranate molasses*

  • 4 garlic cloves, coarsely chopped

  • 2 tablespoons olive oil

  • 1 tablespoon ground ginger

  • 1 tablespoon ground cinnamon

  • 2 teaspoons ground cumin, divided

  • 1 1/2 teaspoons paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved

  • 1 1/4 cups water, divided

  • 2 cups low-salt chicken broth

  • 1 10-ounce box plain couscous

  • 2 tablespoons (1/4 stick) unsalted butter

  • 3/4 cup pomegranate seeds

  • 3 tablespoons torn basil leaves

Instructions

1

Instruction 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. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
2

Instruction 2

Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
3

Instruction 3

Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
4

Instruction 4

A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
0
27
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *