Lunch

Saffron-Braised Lamb Shoulder with Charred Fennel, Black Olive & Pomegranate Jus

Name: Saffron-Braised Lamb Shoulder with Charred Fennel, Black Olive & Pomegranate Jus
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2 servings
Ingredients: 14 oz lamb shoulder, cut into 2-inch chunks (excess fat trimmed); 1½ teaspoons kosher salt, divided; ½ teaspoon freshly ground black pepper; 2 tablespoons ghee or olive oil; 1 medium onion, quartered; 4 garlic cloves, crushed; 1 tablespoon ginger, finely minced; 12 saffron threads; 1 cinnamon stick (2-inch piece); 3 green cardamom pods, crushed; 2 whole star anise; 1 cup lamb or chicken stock; ¼ cup pomegranate molasses; 1 medium fennel bulb, cut into 4 wedges; ½ cup pitted black olives (Kalamata or similar); 2 tablespoons pomegranate arils; 1 cup basmati rice; 2 cups water; 3 more saffron threads for rice; 1 tablespoon ghee for rice; fresh mint and cilantro for garnish

Deeply caramelized lamb shoulder braised low and slow with saffron, cinnamon and star anise until meat surrenders, then finished with a bright pomegranate molasses jus studded with black olives and charred fennel bulb. Served over saffron basmati.

946calper serving 38gprotein 116gcarbs 36gfat 20min prep 120min 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