Brisket is the quintessential American Jewish dish for holidays. But in Israel and for Sephardi Jews, lamb is a far more common main dish to serve for special occasions. This lamb is sweet and savory, and actually takes less time to cook than a brisket. It’s perfect to serve on top of fluffy couscous or rice, and it’s particularly striking due to the jewel-toned pomegranate seeds and fresh herbs on top.
Lamb Stew with Pomegranate
Ingredients
- 3 lbs. lamb stew meat cut into 2- to 4-inch pieces
- 1 large onion sliced
- 3 cloves garlic minced
- 1-2 tsp. salt
- 1 tsp. pepper
- 3 sticks cinnamon
- 21/2-3 cups water or stock
- 3 tbs. pomegranate molasses plus extra for drizzling
- 1 cup pomegranate seeds divided
- fresh parsley, mint or cilantro for serving
Instructions
- Heat a heavy casserole with a little oil over medium-high heat. Sear lamb pieces on each side until lightly golden.
- Remove lamb.
- Add onion and saute until translucent. Add garlic and saute for another 3 minutes.
- Place lamb back into the pot and add salt, pepper, cinnamon stick, pomegranate molasses and half the pomegranate seeds.
- Add 2 to 2 1/2 cups water or stock, until meat is cover. Bring to a boil.
- Reduce the heat to low-medium, cover and continue to cook over low heat for about 2 hours. Check on stew periodically, and add more water if needed. Lamb should be fork tender when it is done.
- Serve stew over couscous or rice. Drizzle top of stew with additional pomegranate molasses (around 1-2 tablespoons), the remaining pomegranate seeds and freshly chopped herbs such as parsley, mint and/or cilantro.
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