Pomegranate Marinated Lamb |
|
 |
Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
Thought this sounded delish! Submitted for Zaar World Tour 5 - region New Zealand/Australia. Recipe source: Bon Appetit (November 2008) Ingredients:
1/4 cup pomegranate molasses |
4 garlic cloves, chopped |
2 tablespoons olive oil |
1 tablespoon ground ginger |
1 tablespoon cinnamon |
2 teaspoons ground cumin, divided |
1 1/2 teaspoons paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs shoulder lamb chops, cut into 3/4 inch squares (or use 2 pounds bone-in lamb chops reserving the bones) |
1 1/2 cups water, divided |
2 cups chicken broth |
1 (10 ounce) package couscous |
2 tablespoons unsalted butter |
2/3 cup pomegranate seeds |
3 tablespoons basil leaves, torn |
Directions:
1. In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Add lamb and toss. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. Drain, reserving the marinade. Pat dry.
3. Heat a large skillet over medium high heat.
4. Add meat and bones (if using) and cook for 2-5 minutes, or until browned. You may need to cook lamb in batches.
5. Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender. Remove from heat and set aside.
6. Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. Add couscous and remaining cumin (1/4 teaspoon). Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and stir in butter.
7. Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.
|
|