Palestinian Spiced Lamb with Pomegranate

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-cooked with warm spices and a vibrant pomegranate glaze. This middle eastern-inspired mediterranean 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.

Prep: 20 min Cook: 135 min Serves 6 Middle Eastern cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Palestinian Spiced Lamb with Pomegranate take to make?

Total time is about 155 minutes (20 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Palestinian Spiced Lamb with Pomegranate?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Palestinian Spiced Lamb with Pomegranate?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Palestinian Spiced Lamb with Pomegranate for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Palestinian Spiced Lamb with Pomegranate?

Middle Eastern mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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