Name: Pomegranate-Marinated Lamb with Spices and Couscous
Yield: 4 Servings
Ingredients: 1/2 cup pomegranate molasses*; 4 garlic cloves, coarsely chopped; 2 tablespoons olive oil; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 2 teaspoons ground cumin, divided; 1 1/2 teaspoons paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved; 1 1/4 cups water, divided; 2 cups low-salt chicken broth; 1 10-ounce box plain couscous; 2 tablespoons (1/4 stick) unsalted butter; 3/4 cup pomegranate seeds; 3 tablespoons torn basil leaves

Skip to main content

Misha Gravenor Photography

Recipe notes

Back to top