This Pakistani recipe for lamb with pomegranate and almonds is ultimately of Persian origin, I think. Spicy and fruity without being at all hot, it is very easy to make. The classic version called for cashews instead of almonds, and pomegranate seed [the Anari bit], but I have used Pomegranate molasses instead, which is much easier to manage and has a much more intense flavour.
Ingredients.
½ cup sliced almonds.
1 cup water.
1 tspn pomegranate molasses.
¼ cup tomato paste.
1 teaspoon salt.
1 tablespoon garam masala*.
1 large onion, chopped.
3 cloves garlic.
1 25mm knob ginger.
¼ cup olive oil.
1kg diced lamb.
Coriander greens to garnish**.
Method.
Mix the almonds, molasses, tomato paste, salt, and garam masala into a small bowl. Puree to a paste and set aside. Puree the onion, garlic and ginger with a little water and set aside
Heat the oil in a pan and fry the onion puree for five minutes, then stir in the meat, thoroughly covering with the onion mixture. Bring to the boil then reduce the heat to a gentle simmer, cover and cook until tender [1½ – 2 hours, depending on the meat]. Stir the pomegranate mixture into the meat and cook for another fifteen minutes. Add a little water if needed.
Serve garnished with chopped coriander.
* Take care; commercially made garam masala is highly variable in strength. Be sure that you know what you are cooking with before increasing the amount.
** If you cannot get any fresh coriander greens, finely chopped celery leaves are a very good substitute.
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