Lamb in pomegranate sauce
6 servings
180 minutes
Lamb in pomegranate sauce is a true embodiment of the rich traditions of Caucasian cuisine. This recipe combines the tenderness of lamb with the sweet-sour taste of pomegranate, creating a harmonious and rich aroma. Pomegranate juice gives the meat special softness and richness, while the combination of spices – paprika, cumin, barberry, and ginger – reveals the depth of the dish's flavor. Slow-cooked meat absorbs all the ingredients, becoming juicy and tender. The addition of fresh herbs – cilantro, parsley, and dill – adds freshness and completeness to the flavor bouquet. This dish is perfect for a cozy family dinner or festive gathering, showcasing the beauty of traditional Caucasian gastronomy.
1
Cut the lamb into pieces.
- Leg of lamb: 2 kg
2
Chop the onion into larger pieces.
- Onion: 5 piece
3
Place the meat in a cauldron or a large skillet and fry until golden brown. Then add the onion, mix, and simmer on high heat for about 7 minutes. Next, add pomegranate juice, stir well, and let it simmer on low heat for about 1.5 to 2 hours (depending on the meat).
- Leg of lamb: 2 kg
- Onion: 5 piece
- Pomegranate juice: 1 l
4
Cut the tomatoes into pieces. Add to the meat along with dry spices and chili pepper.
- Tomatoes: 2 pieces
- Sweet paprika: 1 teaspoon
- Barberry: 1 teaspoon
- Chili pepper: 1 piece
5
Cook the meat until tender. The liquid should evaporate and become thick. If there is little liquid left and the meat is not ready, add a little water. Squeeze half a lemon and add soy sauce. Finally, add fresh herbs, mix, turn off the heat and let it sit for 10 minutes.
- Soy sauce: 3 tablespoons
- Lemon: 1 piece
- Parsley: 1 bunch
- Fresh cilantro (coriander): 1 bunch
- Chopped dill: 2 tablespoons