Braised Lamb Shoulder Pomegranate (Printable version)
Tender lamb slow-cooked with warm spices and pomegranate for a flavorful, juicy main dish.
# Ingredient list:
→ Meat
01 - 4 lbs lamb shoulder, bone-in, trimmed
02 - Salt and freshly ground black pepper, to taste
→ Marinade & Aromatics
03 - 2 tbsp olive oil
04 - 2 large yellow onions, thinly sliced
05 - 5 garlic cloves, minced
06 - 1 tbsp fresh ginger, grated
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp smoked paprika
→ Liquids
12 - 1 2/3 cups beef or lamb stock
13 - 3/4 cup pomegranate juice
14 - 2 tbsp tomato paste
15 - 2 tbsp honey
16 - Juice of 1 lemon
→ Garnish
17 - 2/3 cup pomegranate seeds
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - 2 tbsp toasted slivered almonds (optional)
# Directions:
01 - Preheat oven to 325°F. Pat the lamb shoulder dry and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side. Transfer to a plate.
03 - In the same pot, add onions and sauté for 5-7 minutes until soft and golden. Stir in garlic, ginger, cumin, coriander, cinnamon, allspice, and smoked paprika; cook for 1 minute until fragrant.
04 - Stir in tomato paste, then pour in stock and pomegranate juice. Add honey and lemon juice; mix well and bring to a simmer.
05 - Return the lamb shoulder to the pot, nestling it into the liquid. Spoon some of the liquid over the top.
06 - Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, basting occasionally, until the lamb is very tender and pulls apart easily.
07 - Remove the lid for the last 20 minutes to allow the sauce to thicken slightly.
08 - Transfer the lamb to a serving platter. Skim excess fat from the sauce, then spoon sauce over the meat. Garnish with pomegranate seeds, chopped herbs, and toasted almonds. Serve hot.
# Expert Tips:
01 -
- The meat surrenders completely, falling apart at the nudge of a spoon.
- Your kitchen will smell like somewhere far away and warm.
02 -
- The sauce will look too thin when you first remove the lid, trust the reduction.
- Boneless lamb will cook faster but yield a noticeably less luxurious sauce.
03 -
- If your pomegranate juice is especially tart, reduce the lemon juice by half and taste before adding more.
- Toast the almonds in the same hot pot before you start, then set them aside, they will pick up faint traces of spice.