Easy Lamb Tagine with Pomegranate

Ingredients

• •2 cups low-sodium chicken broth
• •1 cup pomegranate juice
• •1 teaspoon ground coriander
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •¾ teaspoon ground cinnamon
• •¾ teaspoon ground ginger
• •1¾ teaspoons kosher salt
• •¾ teaspoon freshly ground black pepper
• •4 pounds boneless lamb shoulder
• •1 medium onion
• •3 cloves garlic
• •2 tablespoons parsley or cilantro leaves
• •2 tablespoons pomegranate arils
• •1 tablespoon mint leaves
• •coarsely chopped

Cooking Instructions

1. 1.

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

   105 min

2. 2.

   Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.

   5 min

3. 3.

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