anything rather removes it from this category. We liked this a lot and I'll definitely do this again. The idea came from Bon Appetit, but this is drastically altered.
Braised Lamb in Pomegranate Sauce
2 T. olive oil
3 lamb shoulder chops, at least 1 ½“ thick, boned, well trimmed of fat
All purpose flour
1 small onion, chopped
4 large garlic cloves, coarsely chopped
3/4 c. chicken stock
½ c. pomegranate syrup, to taste
1 tablespoons tomato paste
½ T. dried oregano, crumbled
½ t. ground cinnamon
1/4 teaspoon ground allspice
Chopped fresh cilantro or parsley
Heat 1 1/2 T. oil in (non-stick) pan over medium-high heat. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 8 minutes. Transfer lamb to a warm plate.
Reduce heat to medium low and add remaining oil, onions and garlic to pot, cooking until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Stir in stock and next 5 ingredients. Bring liquid to boil. Simmer for 30 - 40 minutes, covered, until lamb is tender, stirring occasionally.
Arrange lamb on platter. Spoon sauce over. Garnish with parsley.
My note: I was hesitant about the addition of allspice but it improved the flavour overall, after 1/2 hour of cooking.
A seriously altered version of Bon Appétit | December 1991
Braised Lamb in Pomegranate Sauce
2 T. olive oil
3 lamb shoulder chops, at least 1 ½“ thick, boned, well trimmed of fat
All purpose flour
1 small onion, chopped
4 large garlic cloves, coarsely chopped
3/4 c. chicken stock
½ c. pomegranate syrup, to taste
1 tablespoons tomato paste
½ T. dried oregano, crumbled
½ t. ground cinnamon
1/4 teaspoon ground allspice
Chopped fresh cilantro or parsley
Heat 1 1/2 T. oil in (non-stick) pan over medium-high heat. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 8 minutes. Transfer lamb to a warm plate.
Reduce heat to medium low and add remaining oil, onions and garlic to pot, cooking until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Stir in stock and next 5 ingredients. Bring liquid to boil. Simmer for 30 - 40 minutes, covered, until lamb is tender, stirring occasionally.
Arrange lamb on platter. Spoon sauce over. Garnish with parsley.
My note: I was hesitant about the addition of allspice but it improved the flavour overall, after 1/2 hour of cooking.
A seriously altered version of Bon Appétit | December 1991