POMEGRANATE-MARINATED LAMB WITH SPICES AND COUSCOUS
Provided by Marlena Spieler
Categories Lamb Marinate High Fiber Dinner Fall Family Reunion Pan-Fry Pomegranate Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
- Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
- Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
- A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
SAVOURY LAMB MINCE (WITH POMEGRANATE MOLASSES)
Our son gave us a bottle of pomegranate molasses. I found this recipe while looking for ways to use it. It is really tasty, but a bit on the dry side. We used the baba ganouj as a sauce, and that worked really well.
Provided by JustJanS
Categories Lamb/Sheep
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a pan, and add the onions and garlic.
- Cook over medium heat until golden and softened.
- Add the lamb mince, and cook until all the meat has changed colour and it it well browned.
- Add the remaining herbs and spices and mix through.
- Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.
- Serve with oven toasted Turkish bread and Baba Ganoush.
Nutrition Facts : Calories 860.4, Fat 71.4, SaturatedFat 26.7, Cholesterol 182.8, Sodium 158.8, Carbohydrate 9.6, Fiber 2.1, Sugar 2.9, Protein 44.7
GRILLED LEG OF LAMB WITH POMEGRANATE MOLASSES
Provided by Alton Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to 375 degrees F.
- Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- Yield: 1 1/2 cups syrup or 1 cup molasses
- Prep Time: 5 minutes
- Cook Time: 50 to 70 minutes
- Inactive Prep Time: 30 minutes
SAVOURY MINCE (LOW FAT)
Make and share this Savoury Mince (Low Fat) recipe from Food.com.
Provided by newbee
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put deep pan on stove top on medium high heat.
- Add mince, break up and slightly brown, this is more for breaking up the meat, so don't overdo it.
- Add onions, carrots, celery and 3/4 cup water with broken up stock cubes and turn down to medium low and let cook COVERED for about 30 minutes.
- you might want to check on it once or twice during that time and stir.
- mix the gravy mix with 1 cup water and, stir in and let thicken.
- Adjust pepper& salt.
- This goes well with cooked rice or over noodles.
Nutrition Facts : Calories 208.6, Fat 6.3, SaturatedFat 2.8, Cholesterol 70.5, Sodium 527.5, Carbohydrate 11.1, Fiber 2.2, Sugar 4.9, Protein 25.8
SAVOURY MINCE OR MEATLOAF
This is easy to adapt for whatever you have - it came out of me being too sick to go shopping! A food processor is great for mixing and grating, and my kids LOVED it. Good ingredients to beat flu (all measurements are approximate, due to what I had in the fridge!)
Provided by Cas7721
Categories Vegetable
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Mix meat,crumbs and milk.
- Grate all vegetables (can use any of your favourites) and garlic.
- Mix meat and vegetables, tinned tomatoes, tomato paste, soy sauce, any herbs and spices, and rice (can also use oats).
- Spread in an oven loaf tin, and pat down.
- For the topping, either mix together the tomato paste and honey, or drizzle honey over meat, then top with a thickish layer of tomato paste.
- Bake in moderate oven for approximately 1 1/2 hours, or until meat is cooked.
Nutrition Facts : Calories 1387.7, Fat 6.4, SaturatedFat 2.4, Cholesterol 8.5, Sodium 1547.8, Carbohydrate 305.6, Fiber 9.3, Sugar 104.8, Protein 23.7
SAMEH WADI'S LAMB SHANKS WITH POMEGRANATE AND SAFFRON
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright pomegranate seeds - perfect for a festive dinner such as Eid al-Fitr, the feast day on the Muslim calendar that marks the end of daily fasting for Ramadan. Pomegranate molasses is easy to find in Middle Eastern markets. Date syrup or sherry or balsamic vinegar could also work, since the pomegranate juice in the recipe already provides the tannic flavors you are looking for in the sauce - but adjust the amount carefully to taste.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees. Season lamb shanks with salt.
- In a large ovenproof pot with a lid, heat a thin film of oil. Working in batches to avoid crowding, and adjusting the heat to prevent scorching, brown the lamb shanks thoroughly over medium-high heat, about 3 minutes per side. Set aside on a rimmed baking sheet.
- Add onion, garlic and ginger to the hot pan, sprinkle with salt and cook over moderate heat, stirring occasionally, until the onions start to become translucent, about 5 minutes.
- Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant. Add 1 cup stock and bring to a boil. Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan.
- Return the lamb and any drippings from the baking sheet to the pot. Add the remaining stock and the pomegranate juice. Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender. Remove from the oven and place on top of the stove.
- Transfer the lamb shanks to a baking sheet and cover with foil. Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface. Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes.
- Season to taste with salt, then add the vinegar and pomegranate molasses a few teaspoons at a time, until the sauce is balanced to your liking between sweet and sour. Return the shanks to the sauce and bring to a simmer, spooning the sauce over the shanks until the meat is hot and richly glazed.
- To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.
SAVOURY MINCE
An old family favourite for a Sunday night dinner or a weekend breakfast. It is a basic recipe. You can add anything else you feel like to this recipe to make it go further, for example, peas, carrots or beans.
Provided by Chrissyo
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter or oil in a large pan, add onion and garlic.
- Sauté until onion is transparent.
- Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
- Drain fat or liquid residue.
- Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
- Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
- Slowly add the water to the mince mixture stirring all the time.
- Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
- If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
- Serve on buttered toast or with rice or mashed potatoes and steam vegetables.
Nutrition Facts : Calories 389.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 227.1, Carbohydrate 89.5, Fiber 1.9, Sugar 62, Protein 1
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