I was delighted when I found pomegranate concentrate at the local Woolies store. I was in heaven and added it to almost everything that I cooked. Lamb kebabs, koftas, wraps and roasted veggies were drizzled with it. In middle eastern cuisine, the use of pomegranate concentrate is very popular. This fruity sour concentrate is wonderful as a dressing for grilled veggies and is wonderful drizzled on wraps. For this dish I suggest using lamb on the bone as it has more flavour than boneless lamb.
1.2kg lamb, knuckles or leg
45ml sunflower oil
3 bay leaves
2 cinammon sticks
7.5ml cumin seeds
1 large onion, finely chopped
6 – 8 garlic cloves, crushed
Salt to taste
750ml boiling water
75ml pomegranate concentrate
2 tins chickpeas, drained
Mint leaves to garnish
Trim excess fat off the lamb pieces. Heat oil in a pot and sauté bay leaves and cinnamon sticks until fragrant. Add cumin seeds and when they begin to splutter, add the onion. Saute the onion until light golden brown. Add the garlic taking care not to allow the garlic to burn. Saute the lamb in the whole spices and when the meat is golden brown and starting to stick, add salt and 750ml boiling water. Reduce heat and simmer until the meat is tender, adding more boiling water if necessary. Add the drained chickpeas and pomegranate concentrate and simmer for 10 minutes. Garnish with fresh mint leaves.
●I love Pomegranate concentrate but don’t take my word for it…Taste it before trying this recipe.
●Pomegranate concentrate is available from selected delis and Woolies Food Stores.
●If you prefer using boneless lamb, ask your butcher for a few bones. Cook these bones with the boneless lamb and discard before serving. The lamb bones add flavour to the sauce.
●Tinned chickpeas are easy to use and versatile. Use may use dried chickpeas but they do take longer to cook. Dried chickpeas also need to be soaked overnight.
●A vegetarian option: Cook the chickpeas the same way as the lamb and add less water. Serve with grilled eggplant slices and drizzle with pomegranate concentrate. This makes a wonderful vegetarian starter.