- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -

Pomegranate-Marinated Lamb with Spices and Couscous

Posted By GKC On September 4, 2011 @ 2:00 am In Member Only,Rosh Hashana,Weekly Recipes | No Comments

Photograph by: Misha Gravenor

Serves 5

So nice for Yom Tov! Sweet pomegranates with flavorful lamb, its so special for that special meal.

1/2 cup pomegranate molasses (found in most markets, alternatively use pomegranate juice plus 1 tablespoon molasses)
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb chops, cut into 3/4-inch square pieces, bones reserved, or lamb shoulder cubed
1-1/4 cups water, divided
2 cups low-salt chicken broth
1 (10-ounce) box plain couscous
2 tablespoons (1/4 stick) unsalted margarine
3/4 cup pomegranate seeds
3 tablespoons torn basil leaves

Whisk pomegranate molasses (or juice plus 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.

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.

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 margarine until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.


Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2011/09/pomegranate-marinated-lamb-with-spices-and-couscous/

URLs in this post:

[1] Image: http://www.printfriendly.com/print?url=http://www.gourmetkoshercooking.com/2011/09/pomegranate-marinated-lamb-with-spices-and-couscous/

Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.