Tender Pomegranate Lamb Recipe
This recipe delivers succulent, fall-off-the-bone lamb, slow-cooked to perfection and glazed with the vibrant, sweet-tart essence of pomegranate molasses. It is a hearty and flavorful dish, perfect for family dinners or entertaining guests.
Ingredients
- 2 lb lamb shoulder boneless and cut into 2-inch chunks
- 1 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 2 cups beef broth or chicken broth
- 1/2 cup pomegranate molasses
- 2 tbsp granulated sugar optional
Instructions
- Season the lamb chunks generously with salt and black pepper.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb on all sides in batches, then remove and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, cumin, coriander, cinnamon, and allspice. Cook for 1 minute more until fragrant.
- Return the browned lamb to the pot. Pour in the beef broth, ensuring the lamb is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender and falling off the bone.
- After the lamb is tender, stir in the pomegranate molasses and optional sugar. Increase heat to medium-low and simmer uncovered for another 30 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Notes
For best results, use a heavy-bottomed pot or Dutch oven. Lamb shoulder or leg will work well. Adjust sugar to your preference based on the tartness of your pomegranate molasses. Serve with couscous, rice, or roasted vegetables and a sprinkle of fresh parsley.