Pomegranate Marinated Lamb

Thought this sounded delish! Submitted for Zaar World Tour 5 -- region New Zealand/Australia. Recipe source: Bon Appetit (November 2008)

• Ready In: 2 hrs 50 mins
• Serves: 4

Ingredients

• 1⁄4 cup pomegranate molasses
• 4  garlic cloves, chopped
• 2  tablespoons olive oil
• 1  tablespoon ground ginger
• 1  tablespoon cinnamon
• 2  teaspoons ground cumin, divided
• 1 1⁄2 teaspoons paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 lbs shoulder lamb chops, cut into 3/4 inch squares (or use 2 pounds bone-in lamb chops reserving the bones)
• 1 1⁄2 cups water, divided
• 2  cups chicken broth
• 1 (10 ounce) package couscous
• 2  tablespoons unsalted butter
• 2⁄3 cup pomegranate seeds
• 3  tablespoons basil leaves, torn

Directions

1. In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Add lamb and toss. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. Drain, reserving the marinade. Pat dry.
3. Heat a large skillet over medium high heat.
4. Add meat and bones (if using) and cook for 2-5 minutes, or until browned. You may need to cook lamb in batches.
5. Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender. Remove from heat and set aside.
6. Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. Add couscous and remaining cumin (1/4 teaspoon). Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and stir in butter.
7. Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.