Pomegranate-Marinated Lamb with Spices and Couscous

Pomegranate-Marinated Lamb with Spices and Couscous
Photo by Misha Gravenor

Ingredients

  • 2 cups chicken stock or low-sodium chicken broth
  • 2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ½ cup pomegranate molasses*
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • + 9 more ingredients
    • 1 10-ounce box plain couscous
    • 2 tablespoons (1/4 stick) unsalted butter
    • 1 ¼ cups water
    • ¾ cup pomegranate seeds
    • 3 tablespoons basil
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cinnamon
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons paprika

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,...

View full recipe at Epicurious

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