Lamb steaks with pomegranate sauce

Name: Lamb steaks with pomegranate sauce
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: 2 tablespoons pomegranate molasses; salt, to taste; 1 tablespoon pomegranate seeds; mint leaves, to garnish; 2 small pieces mace, lightly crushed; 2 lamb leg steaks, about 200 g each, boned; 1 onion, sliced; 2 cloves garlic, sliced; 2 tablespoons sunflower oil; 1 cardamom pod, crushed; 3—4 cm piece cinnamon, lightly crushed; 1 clove

Preparation info

Serves
2

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

This dish has Middle Eastern origins. Fruit is often used to accompany meat, particularly lamb. Pomegranate molasses is sold in Middle Eastern shops and in some supermarkets. If you can’t find it, use pomegranate juice and a little sugar.

Ingredients

2 tablespoons sunflower oil
1 cardamom pod, crushed
3—4 cm piece

Europe
United Kingdom
Dinner
Gluten-free

Method

Heat the oil in a heavy pan and fry the spices. In the same pan, brown the meat on both sides, then add the onion and garlic. Let these colour lightly, then add the pomegranate molasses, season with salt to taste and pour over 60ml of water. Cover tightly and simmer for 45 minutes to 1 hour, depending on the thickness of the steaks. Turn them once while they are cooking.

Lift out