Easy Lamb Tagine with Pomegranate
By Dr_Mom
The key to this delicious lamb recipe is pomegranate juice which creates a great color and depth of flavor to this melt in your mouth stew. Serve with couscous or rice and enjoy!
Ingredients
- 2 cups low-sodium chicken broth
- 1 cup pomegranate juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1 3/4 teaspoons kosher salt, plus more
- 3/4 teaspoon freshly ground black pepper, plus more
- 4 pounds boneless lamb shoulder, trimmed, cut into 1-inch cubes
- 1 medium onion, grated
- 3 garlic cloves, finely chopped
- 2 tablespoons parsley or cilantro leaves, coarsely chopped
- 2 tablespoons pomegranate arils
- 1 tablespoon mint leaves, coarsely chopped
Details
Servings 8
Preparation time 35mins
Cooking time 150mins
Preparation
Step 1
Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 teaspoons salt, and 3/4 teaspoons pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours.
Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
MAKE AHEAD:
Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.
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