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Spiced Lamb


Spiced Lamb
½ cup molasses
3 cloves fresh garlic, peeled and chopped
2 Tablespoons olive oil
1 Tablespoon each ground ginger, cinnamon, cumin, and paprika, and a mixture of salt and white pepper
2 pounds lamb cut into half-inch pieces
2 cups low sodium chicken broth
½ cup pomegranate seeds
2 Tablespoons fresh basil leaves, torn into a few pieces each

1. Mix pomegranate molasses, chopped garlic, olive oil, all the ground spices, and add the lamb cubes and let them rest one hour at room temperature, then drain and dry the meat cubes.
2. Now heat a wok or fry-pan, add the oil, and cook the meat until lightly browned, add the marinade , and half a cup of water, and simmer for ten minutes until the meat is tender, then set it aside.
3. In another pot, add the rest of the broth and the pomegranate seeds, then the lamb, and the basil leaves, and serve.

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