Pomegranate Lamb Shoulder Recipe
Amba-braised Greens, Crispy Persian Rice
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Ingredients
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Lamb Shoulder
Amba-braised Greens
Crispy Persian Rice
Method
Lamb Shoulder
- 1
- 2
Add Aromatics
Once the lamb is browned, remove it from the pan. In the same pan, add minced garlic, ground cumin, and ground coriander, stirring for 1-2 minutes until fragrant. Return the lamb to the pan.
- 3
Add Liquid
Pour the pomegranate molasses and water around the lamb. Cover the pan with aluminum foil, ensuring it's tightly sealed.
- 4
Roast the Lamb
Transfer the pan to the preheated oven and roast for about 3 hours or until the meat is tender and easily pulls away from the bone.
- 5
Rest the Lamb
Once cooked, remove the lamb from the oven and let it rest covered for about 20 minutes before serving.
Amba-braised Greens
- 6
Sauté Onions and Garlic
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- 7
Add Greens and Amba
Add the chopped collard greens to the skillet and stir in the amba sauce. Season with salt. Cook until the greens are wilted and tender, about 10-15 minutes.
Crispy Persian Rice
- 8
Rinse Rice
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy texture.
- 9
Cook Rice
In a pot, bring water and salt to a boil. Add the rinsed rice and cook on medium heat until the water is absorbed (about 10-12 minutes).
- 10
- 11
Serve Rice
Once crispy, gently fluff the rice with a fork before serving.