Pomegranate Lamb (lamb Torsh) Recipe

Prepare and marinate lamb

Pat the 250 g lamb cubes dry with paper towel. In a bowl combine 3 tbs yogurt, 1 tbs olive oil, minced garlic, 1 tsp ground coriander, 1 tsp ground cumin, 3 g salt and 1 tsp black pepper. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–4 hours. If short on time, marinate 20–30 minutes while you prepare the sauce.

Sear lamb

Heat a heavy skillet or sauté pan over medium-high heat. Add 1 tbs olive oil. When shimmering, add marinated lamb in a single layer (do not overcrowd; work in two quick batches if necessary). Sear until browned on all sides, about 3–4 minutes total. Remove lamb to a plate and set aside (it will finish cooking in the sauce).

Cook aromatics

In the same skillet over medium heat add a little more oil if needed and add the finely chopped small red onion. Sauté 3–4 minutes until soft and translucent, scraping browned bits from the pan.

Build the sauce

Stir in 1 tbs tomato paste and cook 1 minute. Add 60 ml pomegranate juice, 60 ml stock, 2 tbs pomegranate molasses and 1 tsp brown sugar (or honey). Stir to combine and bring to a gentle simmer.

Simmer with lamb

Return the seared lamb and any juices to the pan. Reduce heat to low and simmer, partially covered, for 12–15 minutes until lamb is tender and sauce has thickened slightly. If sauce reduces too quickly, add up to 30 ml additional stock or water.

Season and finish

Taste and adjust seasoning with 1 g salt and 1/2 tsp black pepper. Stir in 1 tbsp chopped fresh cilantro, 1 tsp chopped fresh mint (if using) and 1/2 tsp dried mint for a layered herbal note. If you prefer a glossier finish, stir in 5 g butter off heat until melted.

Transfer the lamb torsh to a serving plate. Scatter 2 tbsp pomegranate arils and 1 tsp toasted pine nuts or walnuts over the top. Sprinkle remaining 1 tbsp fresh parsley or cilantro leaves. Serve with a lemon wedge on the side for optional brightness.

Serving suggestion: Serve warm over steamed basmati rice, bulgur, or with flatbread. Leftovers will keep 2–3 days refrigerated in a sealed container.