Pomegranate Lamb

Lisa G. Sweet Pantry Gal


I love lamb, this is a great dish to serve for the holiday's.


☆☆☆☆☆ 0 votes

10 Min
40 Min
Stove Top


  • 3 Tbsp
    vegetable oil
  • 1 large
    onion thinly sliced
  • 3 clove
    garlic minced
  • 1 Tbsp
    fresh ginger minced
  • 2 1/4 lb
    lean lamb diced
  • 1 1/4 c
    pomegranate juice
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
  • 1/3 c
    plain yogurt
  • ·
    pomegranate seeds & mint for garnish

How to Make Pomegranate Lamb


  1. Heat oil in a large heavy bottom pan. Add onion and cook for ten min. or until tender. Cook garlic and ginger for one minute and remove, set aside.
    In same pan brown the lamb and set a side
  2. Put onions, garlic and ginger back into pan with lamb on top. Season with salt and pepper and gradually stir in pomegranate juice a little at a time. Allow juice to evaporate before adding second half of juice making sure you scrape up little bits from pan. There should be very little liquid left.
    Add cumin, nutmeg & cardamon to pot and stir for one min.
  3. Stir on yogurt.
    Cover pan tightly and cook gently for 30-40min, until the lamb is tender. Check from time to time so lamb isnt sticking, if necessary add a little water.
    Serve over rice and garnish with pomegranite seeds and fresh mint.

Printable Recipe Card

About Pomegranate Lamb

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American

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