Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 600 grams of lamb loin slices thoroughly with paper towels and season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering, then pan-sear the seasoned lamb slices in batches for 2-3 minutes per side until beautifully browned and cooked to your desired doneness, setting the cooked meat aside.

3. 3

   Add 1 large thinly sliced yellow onion to the same skillet, reducing the heat to medium, and sauté for 5-7 minutes until softened and lightly caramelized, scraping up any browned bits from the bottom of the pan.

4. 4

   Stir in 3 minced cloves of garlic, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander, cooking for 1 minute until fragrant.

5. 5

   Pour in 120 ml of unsweetened pomegranate juice and 2 tablespoons of pomegranate molasses, bringing the mixture to a gentle simmer for 3 minutes to slightly thicken the sauce.

6. 6

   Return the seared lamb slices to the skillet, tossing gently to coat them evenly with the pomegranate glaze, and simmer for another 1-2 minutes until the meat is heated through.

7. 7

   Garnish generously with 1 tablespoon of freshly chopped cilantro and 0.25 cup of fresh pomegranate arils before serving immediately.