Easy Lamb Tagine with Pomegranate

Ingredients for Easy Lamb Tagine with Pomegranate

• 475ml low-sodium chicken broth

• 1 cup pomegranate juice

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 3/4 teaspoons ground cinnamon

• 3/4 teaspoons ground ginger

• 1 3/4 teaspoons kosher salt, plus more

• 3/4 teaspoons freshly ground black pepper, plus more

• 1.8kg boneless lamb shoulder, trimmed, cut into 1" cubes

• 1 medium onion, grated

• 3 garlic cloves, finely chopped

• 2 tablespoons parsley or coriander leaves, coarsely chopped

• 2 tablespoons pomegranate arils

• 1 tablespoon mint leaves, coarsely chopped

How to make Easy Lamb Tagine with Pomegranate

Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 teaspoons salt, and 3/4 teaspoons 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 coriander, pomegranate arils, and mint.

Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.