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Pomegranate-Marinated Lamb with Spices and Couscous

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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.
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