Name: Easy Lamb Tagine With Pomegranate
Cook time: 35 minutes
Total time: 2 1/2 hours
Yield: 6–8 servings
Ingredients: 2 cups low-sodium chicken broth; 1 cup pomegranate juice; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon paprika; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1 3/4 teaspoons kosher salt, plus more; 3/4 teaspoon freshly ground black pepper, plus more; 4 pounds boneless lamb shoulder, trimmed, cut into 1" cubes; 1 medium onion, grated; 3 garlic cloves, finely chopped; 2 tablespoons parsley or cilantro leaves, coarsely chopped; 2 tablespoons pomegranate arils; 1 tablespoon mint leaves, coarsely chopped

A serving dish of lamb tagine next to a bowl of pomegranate seeds and a bowl of parsley.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower “Couscous” with Dried Fruit and Almonds or any traditional couscous or rice dish.