Pomegranate Lamb
This persian-inspired, crisp and sweet lamb is the perfect filling for some flatbreads for a speedy tea. Serve this with some dips, pomegranate seeds and salad- if you put everything in the middle of the table everyone will love tucking in and helping themselves! This pairs amazingly with my aubergine and sundried tomato dip too!
Serves: 4
Prep: 5 mins
Cooking Time: 25 mins
Ready In: 30 mins
- 1tbsp Olive Oil
- 400g Lamb Mince
- 1 Onion
- 1tsp Cumin
- 0.5tsp Cinnamon
- 0.5tsp Ground Coriander
- 3tbsp Pomegranate Juice (Juice of 1 Pomegranate)
- 2tbsp Pomegranate Molasses
- 3tbsp Honey
- Dice the onion and add to a large frying pan with the olive oil. Sautee until soft and translucent then add in the lamb.
- Fry the lamb until browned, then add in the remaining ingredients.
- Continue to cook for a further 5-10 minutes on a medium heat or until the lamb has started to go slightly crisp and you have a sticky sauce around it.
Method
- Dice the onion and add to a large frying pan with the olive oil. Sautee until soft and translucent then add in the lamb.
- Fry the lamb until browned, then add in the remaining ingredients.
- Continue to cook for a further 5-10 minutes on a medium heat or until the lamb has started to go slightly crisp and you have a sticky sauce around it.
Ingredients
- 1tbsp Olive Oil
- 400g Lamb Mince
- 1 Onion
- 1tsp Cumin
- 0.5tsp Cinnamon
- 0.5tsp Ground Coriander
- 3tbsp Pomegranate Juice (Juice of 1 Pomegranate)
- 2tbsp Pomegranate Molasses
- 3tbsp Honey
Additional Information
This recipe is not suitable for infants under 12 months old due to the honey.
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