Our Arab ancestors were very interested in pomegranate because of its good taste and multiple benefits and this Eid Al Adha Lamb chops with Pomegranate recipe makes a great representation of this recipe.
Eid Al Adha Lamb chops with Pomegranate
Arbs include pomegranate in many of their recipes and this recipe makes the lamb and pomegranate the heroes of this recipe and its taste is very delicious. So if you are looking for a sumptuous recipe for Eid Al Aldha, this recipe will make a great choice for you.
- 1 teaspoon of coriander seeds
- ½ teaspoon of cumin seeds
- ½ teaspoon of fennel seeds
- ¼ teaspoon of red pepper flakes
- 1 Pinch of saffron optional
- 1 Pinch of kosher salt
- 1 Pinch of freshly ground black pepper
- 3 to 4 lamb shanks about 3 pounds
- 1 tablespoon of cornstarch
- 1 tablespoon of olive oil
- 1 Cut into wedges of 1 inch medium red onion
- 2 medium cut into pieces of 2 inches each carrots
- 1 large leek the light green and the white parts only, cut into pieces of about 2 inches each
- 1 cinnamon stick
- 8 sprigs of thyme
- 1 and ½ cups of pomegranate juice
- 1 and ½ cups of low sodium homemade chicken stock
- 1 cup of pomegranate seeds
- ¼ cup of mint leaves
- 1 Pinch of flaky sea salt
- Preheat your oven to a temperature of about 350°.
- Coarsely grind the coriander seeds, the cumin seeds, the fennel seeds, and the red pepper flakes into a spice mill or with the use of a mortar and a pestle.
- Gently crumble the saffron into the mixture of the spice, if using it, and stir in about1 tsp of kosher salt with the black pepper taste
- If you notice any layer of enrobing shanks, remove it by cutting a little at the right at the edge; then pull at the corner
- Make sure not to remove the iridescent membrane below it
- Sprinkle the meat shanks with the mixture of the coriander and let rest for about 30 minutes or up for an overnight
- rest at least 30 minutes or up to overnight.
- About thirty minutes, right before cooking; dredge the lamb shanks into the cornstarch; make sure to shake off any excess of fat
- Heat the oil into a large heavy braising dish or in a Dutch oven over a medium heat; then add in the shanks and cook on all the sides for about 10 to 12 minutes
- Transfer all the lamb shanks to a baking dish; then add in the onion, the carrots, and the leek to a pan
- Cook while stirring and scraping any bits of meat that may have accumulated
- Add in the cinnamon and the thyme; then pour in the pomegranate juice and the stock.
- Scrape the pan again, then bring the mixture to a simmer and return the shanks to the pan; then season with the kosher salt and the black pepper.
- Cover the pot and transfer to the oven; then braise for about 1½ hours, then check the liquid level, making sure that there is about 1 inch of stock in your pan
- You can also add water to the mark and keep braising until the meat becomes tender and starts falling, for about 2½ hours.
- With the help of a slotted spoon, transfer the meat and the large chunks of the vegetables to a plate; then discard the thyme and the cinnamon stick.
- Using a spoon, skim off as much fat as possible from the surface; making sure to tilt the pan a little
- To serve, bring the liquid slightly to a simmer and cook the meat and the vegetables until everything is warmed through very well
- Serve and enjoy your Lamb chops and Eid Mubarak!
Calories: 240kcalCarbohydrates: 8gProtein: 20gFat: 13gSaturated Fat: 6gSodium: 790mg
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