Saffron-Infused Pomegranate Lamb with Spiced Couscous

Takes N/A minutes | Serves 1 |

Ingredients

1 1.5 lbs (680g) lamb shoulder, cut into cubes
1 cup pomegranate juice
1 1/4 cup pomegranate molasses
1 1/4 tsp saffron threads, soaked in warm water
2 tbsp olive oil
1 unit large onion, finely chopped
4 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1 unit Salt and pepper to taste
1 cup couscous
2 cups chicken or vegetable broth
1 1/2 cup toasted almonds
1 1/2 cup dried apricots, chopped
1 unit Fresh pomegranate seeds and mint leaves for garnish

Steps

Marinate the Lamb

• In a large bowl, combine the pomegranate juice, pomegranate molasses, saffron with its soaking water, cinnamon, cumin, salt, and pepper. Add the lamb cubes and coat well. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Cook the Lamb

• Heat olive oil in a heavy-bottomed pot over medium heat. Add onions and sauté until translucent. Add garlic and cook for another minute.
• Remove lamb from the marinade, reserving the marinade. Add lamb to the pot, browning on all sides.
• Pour in the reserved marinade, reduce heat to low, cover, and simmer for about 1.5 hours or until lamb is tender.

Prepare the Couscous

• In a separate pot, bring chicken or vegetable broth to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and stir in toasted almonds and dried apricots.

Plating and Presentation

• Spoon couscous onto a serving platter, creating a bed for the lamb.
• Arrange lamb pieces over the couscous, drizzling some of the cooking sauce over the top.
• Garnish with fresh pomegranate seeds and mint leaves for a burst of color and freshness.