Dinner

Ghee-Braised Lamb Shoulder with Charred Onion Tagine & Pomegranate Molasses Glaze

Name: Ghee-Braised Lamb Shoulder with Charred Onion Tagine & Pomegranate Molasses Glaze
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 2 servings
Ingredients: 1 lb lamb shoulder, cut into 1½-inch cubes; 3 tbsp ghee; 1 large yellow onion, halved and sliced; 4 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1½ tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; ¼ tsp cayenne pepper; ¼ tsp fine sea salt; 2 tbsp tomato paste; 1 cup lamb or chicken stock; ½ cup diced tomatoes (canned is fine); ⅓ cup dried apricots, halved; 1 bay leaf; ⅓ cup pomegranate molasses; 1 tbsp honey; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh mint, chopped; ¼ cup pomegranate arils; Fleur de sel to finish; Cooked couscous or rice for serving

A braise for the confident cook: lamb shoulder cubes browned in ghee, then braised in a fragrant broth of onions, ginger, warm spices (cinnamon, coriander, cumin), dried apricots, and tomato paste. The long, gentle heat renders the meat tender and flavor into the liquid. Finished with a pomegranate molasses glaze that balances sweetness and acidity—the signature flavors of a proper tagine. Served over warm couscous or rice, it's comfort food elevated by technique and restraint.

737calper serving 37gprotein 76gcarbs 33gfat 20min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this