Ingredients
2 cups chicken stock
1 cup pomegranate juice
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
¾ tsp ground cinnamon
¾ tsp ground ginger
2 tsp SIDS SALT & PEPPER
2 kg lamb shoulder, trimmed, cut in 2 cm cubes
1 medium onion, grated
3 garlic cloves, finely chopped
2 tbsp parsley or coriander leaves, coarse chopped
2 tbsp pomegranate arils
1 tbsp mint leaves, coarse chopped
Directions
Combine stock and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1½ tsp SIDS SALT & 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 1½ hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more then taste and adjust seasonings.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or coriander, pomegranate arils, and mint.
