Pomegranate Lamb Tagine Recipe
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Category: |
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Ingredients: |
Ingredients: olive oil
1 1/2 lbs lamb stew meat cut in large chunks
1 large onion sliced thin
1 Tbs minced ginger
1 preserved lemon
2 cinnamon sticks
1 Tbs whole coriander seeds
8 oz bottle of POM (100% pomegranate juice)
1/4 C chopped dates
1 tsp kosher salt - See more at: norecipes.com/blog/pomegranate-lamb-tagine-with-preserved-meyer-lemons/#sthash.OLHhBOom.dpuf
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Directions: |
Directions:Generously salt and pepper the lamb. Heat a tagine or dutch oven over medium heat until very hot. Add some olive oil and then the lamb. Do not disturb until nice and brown on one side. Use tongs to flip and brown the other side. Transfer to a plate and set aside.
Lower oven rack to lower middle position and preheat to 275 degrees F.
Add the onions, minced ginger and preserved lemon to the pan and saute for about 20 minutes. Add the cinnamon sticks and coriander seeds and continue caramelizing the onions another 10 minutes. Return the lamb to the pot, add the POM and dates. Bring to a boil and salt to taste.
Cover and place in the oven. Braise for 1 1/2 hours or until the lamb is fork tender. Serve with cous cous.
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