Description
Anatolian Spiced Lamb Stew with Pomegranate Glaze delights your taste buds!
Ingredients
Scale
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups beef broth
- 1 cup pomegranate juice
- 2 tablespoons honey
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
- Add the cumin, coriander, smoked paprika, cinnamon, salt, and black pepper. Stir well to coat the vegetables with the spices.
- Return the browned lamb to the pot and add the diced tomatoes with their juices and the beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
- In a small saucepan, combine the pomegranate juice and honey. Bring to a simmer over medium heat and reduce until slightly thickened, about 10 minutes.
- Once the lamb is tender, taste and adjust seasoning if necessary. Serve the stew in bowls, drizzled with the pomegranate glaze and garnished with fresh parsley.
Notes
- For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
- For a vegetarian option, substitute the lamb with chickpeas and use vegetable broth instead of beef broth, adjusting the spices to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Anatolian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Anatolian Spiced Lamb Stew, Pomegranate Glaze, Lamb Stew Recipe