Braised Lamb with Dates and Pomegranate
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Braised Lamb with Dates and Pomegranate

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  • Preparation 40 min
  • Cooking 3 h 20 min
  • Servings 6
  • Makes 4 to 6 servings

Mediterranean flavours shine in this braised lamb dish made with shoulder roast. The meat and chickpeas absorb the flavour of the broth, enriched with sweet dates, hot harissa paste, and warming spices like turmeric, cinnamon and star anise. Serve with a creamy tahini sauce that coats each bite, and garnish with fresh herbs and pomegranate. It'll be a surefire hit!

Featured in RICARDO Magazine Volume 24, Issue 2

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