Ingredients and Weight:
- 3 pounds boneless leg of lamb, cut into 2-inch cubes
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups pomegranate juice
- 1/2 cup red wine
- 1/2 cup beef broth
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season lamb cubes with salt and pepper.
- Heat olive oil in a large Dutch oven or braising pan over medium heat.
- Brown lamb on all sides, working in batches if necessary.
- Remove lamb and set aside.
- Add onion, carrots, and celery to the pan and sauté until softened.
- Stir in cumin, coriander, salt, and black pepper.
- Return lamb to the pan, add pomegranate juice, red wine, beef broth, and honey.
- Bring to a simmer, then reduce heat to low, cover, and braise for 2 hours, or until lamb is tender.
- Remove lamb from the pan and shred or slice into desired thickness.
- Serve with braising liquid spooned over.
Nutritional Information (per serving):
- Calories: 350
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Tender and flavorful lamb
- Sweet and tangy pomegranate flavor
- Rich and hearty braising liquid
- Perfect for a special occasion or dinner party
User Comments:
- "This dish was amazing! The lamb was so tender and the pomegranate flavor was perfect." - John
- "I made this for my family and everyone loved it. It's now one of our favorite recipes." - Sarah
- "I'm not usually a fan of lamb, but this dish was a game changer. I will definitely be making it again." - David
Special Precautions and Tips:
- If you can't find pomegranate juice, you can substitute cranberry juice or red grape juice.
- To make ahead, prepare the dish up to step 8 and refrigerate overnight. Bring to a simmer and cook for 30 minutes before serving.
- Serve with mashed potatoes, roasted vegetables, or rice for a complete meal.
