Pomegranate-Marinated Lamb With Spices and Couscous

Submitted by Chef #573036

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 16
• Serves: 4

ingredients

• 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

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.