Yield
8 servings (serving size: 3/4 cup stew and 1/2 cup couscous)

Pomegranate molasses is thick, tangy, sweet, and slightly bitter. Look for it in Middle Eastern markets or gourmet stores; or substitute cranberry juice concentrate.

How to Make It

Step 1

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Step 2

Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture and 1/4 teaspoon salt.

Step 3

Add pomegranate molasses and broth to pan, scraping pan to loosen browned bits; bring to a boil. Stir in lamb mixture. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.

Step 4

Stir in carrot and chickpeas. Simmer, uncovered, 45 minutes or until lamb is very tender. Remove from heat; stir in remaining 1/2 teaspoon salt, mint, and pepper. Serve over couscous.

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