If you are considering a warm, comforting meal that is quick and bursting with flavor, try this yummy stew. It offers the aromatic herbs & spices typical of Middle Eastern dishes with juicy lamb, plenty of healthy veggies, split peas and brown rice. Smart Recipes, Middle Eastern Recipes, Vegetables,Grains Recipes, Recipes Vegetables,Grains Middle Eastern Pomegranate Stew Pomegranate Stew Recipe | RecipeSavants.com PT2H35M Serves 4 Ingredients: 0.25 Cup Olive Oil 1 Pound Lamb Shanks 0.5 Teaspoon Salt & Freshly Ground Black Pepper 1 Large Onion 0.5 Cup Dry Split Peas 4 Cups Vegetable Stock 2 Large Red Beets 0.5 Cup Brown Rice 4 Small Scallions 1 Small Lime 1 Tablespoon Pomegranate Molasses 1 Cup Fresh Spinach 0.25 Cup Fresh Cilantro 1 Teaspoon Salt 0.5 Tablespoon Dried Mint 0.125 Teaspoon Cinnamon 0.125 Teaspoon White Pepper Season lamb shank with salt & black pepper on each side. In a Dutch oven on high heat, heat oil and sear meat until golden brown, about 4 minutes on each side. Transfer lamb to a plate and set aside. In the same Dutch oven, reduce heat oil to medium-high heat and saute onions until tender, about 3 minutes. Reduce heat to low and stir in stock. With a wooden spoon, scrape up charred bits of meat and onion for flavor. Add split peas. Simmer for 1 hour. Stir in diced beet and rice and simmer for another 30 minutes. Add scallions, lime juice, pomegranate molasses and parsley. Simmer 15 more minutes. Increase heat to medium-high and bring mixture to a boil. Add spinach and remove from the heat. Cover saucepan until spinach begins to wilt, about 5 minutes. Stir in cilantro. Tear meat into small pieces from the lamb shank and stir into the mixture. In a small bowl, mix mint, cinnamon and pepper. Divide soup among 4 bowls and garnish with the mint mixture.

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