Easy Lamb Tagine with Pomegranate
From the kitchen of CarlyTender lamb shoulders braise in pomegranate juice and warm spices until they fall apart on your fork. Cinnamon and ginger add depth to the bright, tart sauce. Finish with fresh herbs and pomegranate seeds for a dish that tastes more complicated than it actually is.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12 cups low-sodium chicken broth
- 11 cup pomegranate juice
- 11 teaspoon ground coriander
- 11 teaspoon ground cumin
- 11 teaspoon paprika
- 13/4 teaspoon ground cinnamon
- 13/4 teaspoon ground ginger
- 11 3/4 teaspoons kosher salt, plus more
- 13/4 teaspoon freshly ground black pepper, plus more
- 14 pounds boneless lamb shoulder, trimmed, cut into 1" cubes
- 11 medium onion, grated
- 13 garlic cloves, finely chopped
- 12 tablespoons parsley or cilantro leaves, coarsely chopped
- 12 tablespoons pomegranate arils
- 11 tablespoon mint leaves
- 1coarsely chopped
Instructions
Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.