Pomegranate-Marinated Lamb With Spices and Couscous |
|
 |
Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 4 |
|
I found this recipe in the November Bon Appétit magazine. It looks really interesting. I would reduce the amount of garlic to 2 cloves as we are not big garlic fans. 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 lbs lamb blade chops, cut into 3/4-inch square pieces, bones reserved |
1 1/4 cups water, divided |
2 cups low sodium chicken broth |
1 (10 ounce) box couscous |
2 tablespoons unsalted butter |
3/4 cup pomegranate seeds |
3 tablespoons torn basil leaves |
Directions:
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. 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. 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.
|
|