Braised Lamb Shoulder with Aubergine, Pomegranate & Mint
Braised lamb with onions, garlic, cumin and cinnamon, stewed with tomatoes and pomegranate molasses plus aubergine.
- 350 g lamb shoulder, diced
- 400 g aubergine
- 150 g onion
- 200 ml canned chopped tomatoes
- 2 tbsp pomegranate molasses
- 3 g ground cumin
- 1 g ground cinnamon
- 3 cloves garlic cloves
- 40 ml olive oil
- 20 g fresh mint leaves
- 60 g pomegranate seeds
- 5 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Dice aubergine into 2cm cubes. Dice onion finely. Mince garlic.
- Step 2
Heat 20ml olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown lamb pieces for 3 minutes per side until golden. Remove and set aside.
- Step 3
Add remaining 20ml oil to the pot. Sauté diced onion for 3 minutes until softened. Add garlic, cumin and cinnamon, cook for 1 minute until fragrant.
- Step 4
Return lamb to the pot. Add canned tomatoes and pomegranate molasses. Stir well, bring to a simmer, then reduce heat to low. Cover and braise for 15 minutes.
- Step 5
Add diced aubergine, stir through, cover and continue braising for 12 minutes until aubergine is tender and lamb is cooked through.
- Step 6
Taste and adjust seasoning with salt. Stir through half the fresh mint. Divide between two bowls, top with pomegranate seeds and remaining fresh mint leaves.
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