| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds cubed lamb stew meat
- 2 tablespoons all-purpose flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- Kosher salt
- 2 tablespoons olive oil
- 1 red onion, quartered and thinly sliced
- 2 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 1 cup pomegranate juice
- 3 medium carrots, sliced into 1/4-inch-thick rounds
- 2 medium turnips, peeled and diced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/2 cup pomegranate seeds
Instructions
- Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
- Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
- Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
- Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
- Sprinkle with pomegranate seeds and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 553 |
| Total Fat | 41 g |
| Saturated Fat | 16 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 27 g |
| Cholesterol | 110 mg |
| Sodium | 744 mg |
Reviews
Wow! Easy, delicious and fun to make! Everyone loved it. Thank you for a terrific recipe!!!
This is a delicious recipe! I halved the recipe bc lamb is so expensive. Also, I used garam masala instead of the spices and it was still delicious. Next time I will invest in 2 pounds of lamb stew meat and make the full recipe; the dish is worth it!
The aroma while cooking is amazing…. The resulting taste is even better. Wow… I will be making this over, and over again… I served it over Basmati rice that quickly absorbed the flavors.
Absolutely delicious
It is marvelous. I took it to a neighborhood cover dish New Year’s Day party, and it was a tremendous success!
OMG this is the BEST lamb ever. A bit of work but worth every second. Doing it for leftovers tonight and even better. Valerie you rock
Laurie S.
I made this for our New Year’s Day meal instead of the traditional pork roast. It was loved by all. I was was worried the spices might overpower the lamb, but they did not. I used Hakurai turnips which are mild and pretty much doubled the veggies. I did buy the Pom juice and the stock was so rich and delicious. I would definitely make again!
Delicious – made for new year’s Eve dinner. I didn’t have pomegranate juice so substituted half cup leftover cranberry sauce.