November 9, 2008

Pomd Lamb

With colors reminiscent of Christmas, this dish has a festive flavor. Flipping through the pages of this months bon appetit, I came upon this fun dish, Pomegranate-Marinated Lamb with Spices. BA chose to serve theirs over cumin spiked couscous, but I think a straightforward basmati balances out the bold flavors. Perhaps next time I'll drizzle on a little lemon basil infused yogurt for creaminess or sandwich the lamb in between a warm pita and slather it with tzatziki sauce.
If you're a lamb lover, this dish is sure to be a big hit.

Bon Appetit!

Pomegranate-Marinated Lamb with Spices
adapted from Bon Appetit magazines November 2008 issue

1/2 cup pomegranate molassess*
4 garlic cloves, coarsely chopped
2 T olive oil
1 T gr. ginger
1 T gr. cinnamon
1 3/4 t gr. cumin
1 1/2 t paprika
1/2 t salt
1/4 t pepper
2 lbs lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
1/4 cup water

Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, cumin, paprika, salt and 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.

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 water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat.

Serve over steamed basmati or couscous with torn basil leaves and a smattering of pomegranate seeds.

*a thick pomegranate syrup; available at Middle Eastern markets, some supermarkets and

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