Active Time

　　35 minutes

　　Total Time

　　2 1/2 hours

　　Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower “Couscous” with Dried Fruit and Almonds or any traditional couscous or rice dish.

　　

Ingredients

6–8 servings

　　2 cups low-sodium chicken broth

　　1 cup pomegranate juice

　　1 teaspoon ground coriander

　　1 teaspoon ground cumin

　　1 teaspoon paprika

　　3/4 teaspoon ground cinnamon

　　3/4 teaspoon ground ginger

　　1 3/4 teaspoons kosher salt, plus more

　　3/4 teaspoon freshly ground black pepper, plus more

　　4 pounds boneless lamb shoulder, trimmed, cut into 1" cubes

　　1 medium onion, grated

　　3 garlic cloves, finely chopped

　　2 tablespoons parsley or cilantro leaves, coarsely chopped

　　2 tablespoons pomegranate arils

　　1 tablespoon mint leaves, coarsely chopped

　　

Step 1

Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.

　　

Step 2

Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.

　　

Do Ahead

Step 3

Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.