Lamb steaks with pomegranate sauce

Preparation info
  • Serves


    • Difficulty


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.


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


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.

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