Pomegranate & Prune Braised Moroccan Lamb
By Katherine OwenMarch 2, 2025
This Moroccan-inspired braised lamb is slow-cooked in a rich, aromatic sauce infused with warm spices, pomegranate molasses, and prunes. The result is a deeply flavorful, melt-in-your-mouth dish that pairs beautifully with roasted potatoes, couscous, or flatbread.
Recipe Information
Prep Time: 20 minutes
Cook Time: 3.5-4 hours
Yield: Serves 4-6
Ingredients
- For the Lamb:
- 1 leg of lamb, bone-in (about 3-4 lbs)
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 large carrot, chopped
- 1 tsp cumin
- 1 tsp curry powder
- 1 ½ tsp salt
- ½ tsp black pepper
- 3 tbsp pomegranate molasses
- 5-6 prunes, chopped
- 2.5 liters beef stock
- 1 cup tomato purée
- For Finishing:
- 2 tbsp sesame seeds (optional)
- Fresh cilantro leaves (optional)
- Roasted potatoes, couscous, or flatbread (optional)
Instructions
1. Sear the Lamb
- Preheat your oven to 325°F (160°C).
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the leg of lamb on all sides until golden brown, about 5-7 minutes per side.
- Remove and set aside.
2. Build the Flavor Base
- In the same pot, add onion, garlic, ginger, and carrot.
- Sauté for 5 minutes, scraping up any browned bits from the lamb.
- Stir in cumin, curry powder, salt, and pepper, cooking for another 1 minute until fragrant.
3. Braise the Lamb
- Pour in beef stock and tomato purée, stirring to combine.
- Add pomegranate molasses and prunes.
- Return the lamb to the pot, ensuring it’s partially submerged in the liquid.
- Cover and transfer to the oven. Braise for 3-3.5 hours, turning the lamb halfway through.
4. Make the Sauce
- Remove the lamb and set it aside to rest.
- Skim excess fat from the braising liquid.
- Transfer the liquid and softened vegetables to a blender and puree until smooth.
- Pour the sauce back into the Dutch oven.
5. Final Touches
- Shred or slice the lamb and return it to the pot, letting it simmer in the sauce for 10-15 minutes.
- Taste and adjust seasoning if needed.
6. Serve & Garnish
- Sprinkle with sesame seeds and fresh cilantro.
- Serve with roasted potatoes, couscous, or flatbread.
Chef’s Notes
Pair it with: A crisp salad with citrus and fennel to balance the richness.
For extra depth, toast whole cumin and coriander seeds before grinding.
Make ahead: The sauce improves overnight, making this dish perfect for meal prep.
For added heat, stir in a pinch of harissa or Aleppo pepper.
