Main Dishesclosetcooking
Pomegranate and Date Lamb Tagine
Pomegranates are in season and the grocery stores have been full of them. I had been looking forward to the pomegranates as I had been wanting to explore with them some more. Despite the fact
👥 4 Servings⏱️ Prep & Cook: 3h 5m🔥 Cook: 3h 5m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a large pan over medium-high heat, add the lamb, brown on all sides and set aside.
oil1 tablespoonlamb (cubed)1 pound
2
Heat the oil in the pan, add the onion and saute for ⏱️ 3 minutes.
oil1 tablespoon
3
Add the garlic and ginger and saute until fragrant, about a minute.
garlic (chopped)2 clovesginger (grated)1 tablespoon
4
Add the pomegranate juice, preserved lemon, dates, harissa, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer until the lamb it tender about ⏱️ 2-3 hours.
pomegranate juice2 cupspreserved lemon (pith removed, and peel rinsed and sliced)1/4harissa1 tablespoonpaprika1 teaspooncumin1 teaspoonsaffron1 pinchlamb (cubed)1 pound
5
Remove from heat and mix in the mint and parsley.
6
Serve garnished with pistachios and pomegranate.
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