Researchers report that pomegranates are rich in antioxidants that can keep bad LDL cholesterol from oxidizing (American Journal of Clinical Nutrition, May 2000). This degradation of LDL seems to be an initial step in the development of atherosclerosis. In addition, pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots.
Serves: 6 Servings
Difficulty: Very Easy
Preparation Time: 20 mins
Cooking Time: 1hr 30mins- 2 hours
Best if cooked day before
Ingredients
4 tbsp Olive Oil
2 onions, peeled and chopped
1.5 tsp ground Cinnamon
1.5 tsp ground Turmeric
1.5 tsp ground Ginger
1.5 tsp ground Cumin
1.5 tsp ground Allspice
3 lbs boneless Leg of Lamb, chopped into cubes
9oz soft dried dates or Medjool Dates, stones removed
250 ml Pomegranate Juice
250 ml Chicken Stock or Water
1 tsp Sea Salt
½ Cup Fresh Pomegranate as Garnish
½ Cup Toasted Almond Slivers as Garnish
½ Cup Chopped Scallions as Garnish
6 Cinnamon Sticks as Garnish
Preparation
1. At med-high heat warm olive oil in a wide heavy-based pan with a lid. add the lamb, stirring often, until browned all over. Turn off heat and reserve seared lamb on side dish until later.
2. Add the onions and cook gently over a low heat for ten minutes, or until softened. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well, sautee while scraping sucre off bottom of pan.
3. Turn up the heat and add the dates, pomegranate juice, water , reserved lamb and salt, then bring to the boil. Cover with the lid and cook in the oven, for two hours at 300F
4. Serve in bowls with Couscous. And garnish appropriately!
