Easy Lamb Tagine with Pomegranate

new year's eve dinner moroccan lamb pomegranate pomegranate juice coriander cumin mint cilantro braise stew wheat/gluten-free

Rhoda Boone

6–8 servings

Source

Ingredients

2 cups low-sodium chicken broth

1 cup pomegranate juice

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1 3/4 teaspoons kosher salt, plus more

3/4 teaspoon freshly ground black pepper, plus more

4 pounds boneless lamb shoulder, trimmed, cut into 1" cubes

1 medium onion, grated

3 garlic cloves, finely chopped

2 tablespoons parsley or cilantro leaves, coarsely chopped

2 tablespoons pomegranate arils

1 tablespoon mint leaves, coarsely chopped

Method

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.