EASY LAMB TAGINE WITH POMEGRANATE

Easy Lamb Tagine with Pomegranate image

Provided by Rhoda Boone

Yield 6-8 servings

Number Of Ingredients 15

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

Steps:

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