Pomegranate-marinated Lamb With Spices And Couscous

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 lbs lamb blade chops, cut into 3/4-inch square pieces, bones reserved
• 1 1/4 cups water, divided
• 2 cups low sodium chicken broth
• 1 (10 ounce) box couscous
• 2 tablespoons unsalted butter
• 3/4 cup pomegranate seeds
• 3 tablespoons torn basil leaves

Recipe

• 1 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.
• 2 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.
• 3 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.