Lamb in Pomegranate Sauce
Main Dishes • Caucasian
Description
Lamb in Pomegranate Sauce
Ingredients
- Cilantro 1 bunch
- Boneless Lamb Leg 5 lbs
- Onion 5 pieces
- Serviceberries 1 teaspoon
- Paprika 1 teaspoon
- Basil 1 teaspoon
- Ginger 0 oz
- Ground Cumin a pinch
- Tomatoes 2 pieces
- Black Pomegranate Molasses 0 qt
- Parsley 1 bunch
- Chopped Green Onions 2 tablespoons
- Mild Chili Spice 1 piece
- Soy Sauce 3 tablespoons
- Lemon 1 piece
Step-by-Step Guide
Step 1
Cut the lamb into pieces.
Step 2
Chop the onion into larger pieces.
Step 3
Place the meat in a cauldron or a large skillet and sauté until golden brown. Then add the onion, mix, and simmer on high heat for about 7 minutes. Next, add the pomegranate juice, stir well, and let it simmer on low heat for about 1.5 to 2 hours (depending on the meat).
Step 4
Cut the tomatoes into pieces. Add them to the meat along with the dry spices and chili pepper.
Step 5
Cook the meat until tender. The liquid should evaporate and become thick. If there is little liquid left and the meat is not ready, add a little water. Squeeze half of the lemon, add the soy sauce. Finally, add the fresh herbs, mix, turn off the heat, and let it sit for about 10 minutes.
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