Pomegranate molasses is thick, tangy, sweet, and slightly bitter. Look for it in Middle Eastern markets or gourmet stores; or substitute cranberry juice concentrate.
2 cups chopped red onion
6 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt, divided
2 tablespoons pomegranate molasses
2 (14-ounce) cans less-sodium beef broth
2 cups (1/4-inch) slices carrot
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 tablespoons chopped fresh mint
1/2 teaspoon freshly ground black pepper
4 cups hot cooked couscous
How to Make It
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.
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.
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.
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.