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Prep 2 hrs
Cook 10 mins
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.
- 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
- 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.
- 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.
- 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.