Lamb Stew with Chickpeas and Pomegranate Molasses |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pomegranate molasses is thick, tangy, sweet, and slightly bitter. Look for it in Middle Eastern markets or gourmet stores; or substitute cranberry juice concentrate. Ingredients:
cooking spray |
2 cups chopped red onion |
6 garlic cloves, minced |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces |
1 tablespoon olive oil |
1 teaspoon salt, divided |
2 tablespoons pomegranate molasses |
2 (14-ounce) cans less-sodium beef broth |
2 cups (1/4-inch) slices carrot |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
2 tablespoons chopped fresh mint |
1/2 teaspoon freshly ground black pepper |
4 cups hot cooked couscous |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
2. Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture and 1/4 teaspoon salt.
3. Add pomegranate molasses and broth to pan, scraping pan to loosen browned bits; bring to a boil. Stir in lamb mixture. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.
4. Stir in carrot and chickpeas. Simmer, uncovered, 45 minutes or until lamb is very tender. Remove from heat; stir in remaining 1/2 teaspoon salt, mint, and pepper. Serve over couscous.
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