Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kg of diced lamb shoulder with paper towels, then season thoroughly with 1 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and sear the seasoned lamb in batches until browned on all sides, then remove the lamb and set aside.

3. 3

   Add 1 large chopped onion and 2 large chopped carrots to the same pot, cooking for 5-7 minutes until softened, then stir in 3 minced cloves of garlic and cook for another minute until fragrant.

4. 4

   Pour in 125 ml of dry red wine and scrape up any browned bits from the bottom of the pot, allowing it to simmer for 2 minutes until slightly reduced.

5. 5

   Return the seared lamb to the pot, then add 750 ml of lamb broth, 250 ml of pomegranate juice, 2 sprigs of chopped fresh rosemary, and 1 sprig of chopped fresh thyme, bringing the mixture to a gentle simmer.

6. 6

   Cover the pot and let the lamb simmer slowly for 1.5 hours, stirring occasionally, ensuring the liquid maintains a gentle bubble.

7. 7

   Add 500 grams of peeled and diced swede and 500 grams of peeled and diced potatoes to the pot, cover again, and continue to simmer for another 45-60 minutes, or until both the lamb and vegetables are fork-tender.

8. 8

   Taste and adjust seasoning as needed, then ladle the Pomegranate-Kissed Braised Scottish Lamb into bowls and garnish each serving with 0.25 cup of fresh pomegranate seeds before serving hot.