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Easy Lamb Tagine with Pomegranate

Name: Easy Lamb Tagine with Pomegranate
Cuisine: moroccan
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
3.
Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.

Recipes sourced from Epicurious.com.

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