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.
- 118.29 ml pomegranate molasses
- 4 garlic cloves, coarsely chopped
- 29.58 ml olive oil
- 14.79 ml ground ginger
- 14.79 ml ground cinnamon
- 9.85 ml ground cumin, divided
- 7.39 ml paprika
- 2.46 ml salt
- 1.23 ml pepper
- 907.18 g lamb blade chops, cut into 3/4-inch square pieces, bones reserved
- 295.73 ml water, divided
- 473.18 ml low sodium chicken broth
- 283.49 g box couscous
- 29.58 ml unsalted butter
- 177.44 ml pomegranate seeds
- 44.37 ml 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.