Palestinian Spiced Lamb with Pomegranate

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender lamb shoulder slow-cooked with warm spices and a vibrant pomegranate glaze. This Mediterranean recipe, ready in about 155 minutes, pairs lamb shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs lamb shoulder
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cloves garlic
• 1/4 cup pomegranate molasses
• 1 cup chicken broth
• 1/4 cup pomegranate seeds
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs lamb shoulder dry, then heat 3 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
2. Step 2: Sear lamb on all sides for 8 minutes total until golden brown, then remove and set aside.
3. Step 3: Add 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 4 minced garlic cloves to the pot, sautéing for 1 minute until fragrant.
4. Step 4: Return lamb to pot, add 1 cup chicken broth, 1/4 cup pomegranate molasses, and 1 tbsp lemon juice, then bring to a gentle simmer.
5. Step 5: Cover and cook on low heat for 2 hours until lamb is fork-tender, then uncover and simmer for 15 minutes to reduce sauce until glossy.
6. Step 6: Stir in 1/4 cup pomegranate seeds before serving.