Jewish National Fund
This post was sponsored by and produced in partnership with the Jewish National Fund, whose goal is to fill the desert with millions of trees, build thousands of parks across Israel, create new communities and cities, bolster Israel’s water supply and ensure that no citizen is left behind.
It’s almost Rosh Hashanah, and we can think of no better main dish to serve than this luscious lamb stew with pomegranate molasses and fresh herbs. Serve it over couscous or fluffy rice, and your guests will be licking their plates. It’s also a fairly straightforward recipe that doesn’t require too many ingredients. Not sure where to find pomegranate molasses? Try your local Middle Eastern market, Whole Foods or even Amazon.
This recipe comes to The Nosher from Chef Uri Arnon in Israel by way of Jewish National Fund. Arnon operates a Mediterranean and French-inspired restaurant called Arnold’s, located on Moshav Nativ Hashayara in northern Israel.
- 3 lbs lamb stew meat, cut into 2-4 inch pieces
- 1 large onion, sliced
- 1-2 tsp salt
- 1 tsp pepper
- 1 Tbsp freshly minced ginger or 2 tsp ground ginger
- 3 cinnamon sticks
- 2 ½ – 3 cups water
- 3 Tbsp pomegranate molasses, plus extra
- 1 cup pomegranate seeds, divided
- Fresh parsley, mint and/or cilantro for serving
- Heat a heavy casserole with a little oil over medium-high heat. Sear lamb pieces on each side until lightly golden.
- Add salt, pepper, ginger, cinnamon stick, pomegranate molasses and half the pomegranate seeds.
- Add 2 to 2 1/2 cups water, until meat is cover. Bring to a boil.
- Reduce the heat to low-medium, cover and continue to cook over low heat for about 2 hours. Check on stew periodically, and add more water if needed. Lamb should be fork tender when it is done.
- Serve stew over couscous or rice. Drizzle top of stew with additional pomegranate molasses (around 1-2 Tbsp), the remaining pomegranate seeds and freshly chopped herbs such as parsley, mint and/or cilantro.