I really enjoyed this recipe. The Pomegranate Molasses (which is easy to make if you can't find it in the store, though time-consuming) added a subtle flavor and the dish as a whole was rich and satisfying. I'll definitely be making it again.
Lamb Stew with Chickpeas and Pomegranate Molasses
More From Cooking Light
Amount per serving
- Calories: 384
- Calories from fat: 27%
- Fat: 11.5g
- Saturated fat: 4.1g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.1g
- Protein: 23.4g
- Carbohydrate: 44.9g
- Fiber: 4.5g
- Cholesterol: 58mg
- Iron: 3.3mg
- Sodium: 652mg
- Calcium: 66mg
- Cooking spray
- 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
- 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.
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