Dinner
Himalayan Spiced Lamb and Pomegranate Navarin
A Himalayan-French original, the French navarin of lamb technique rebuilt with timur pepper, cardamom, and pomegranate molasses so the classical French spring lamb braise and the Himalayan spice tradition produce a dish where the sweet-sour pomegranate depth and the floral pepper warmth are structurally present in every tender piece of lamb.
$8
20 minsPrep
1 hr 20 minsCook
100 minsTotal
EasyLevel
Nutrition per serving
620Calories
48gProtein
28gFat
38gCarbs
14gSugar
6gFiber
620mgSodium
138mgChol
0gSat Fat
Goes well with
Grenache Rosé Wine
local
Kashmiri Kahwa
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat 450g lamb shoulder pieces dry and season with 0.75 tsp salt and 0.25 tsp black pepper. Halve 3 shallots, smash 3 garlic cloves. Coarsely grind 1 tsp timur pepper. Measure 0.5 tsp cardamom, 0.25 tsp cinnamon, 1 tsp coriander, 1.5 tbsp tomato paste, 3 tbsp pomegranate molasses, 1.5 tbsp honey, and 400ml stock.
2
Sear
Heat 1.5 tbsp oil in a heavy casserole over high heat. Working in batches, sear lamb 2–3 minutes per side until deeply browned. Remove and set aside. Lamb should be golden-brown on all surfaces.
3
Bloom
Reduce heat to medium. Add shallots, cook 3 minutes until golden. Add garlic, timur pepper, cardamom, cinnamon, and coriander; stir 1 minute until fragrant. Add tomato paste, stir 1–2 minutes until darkened.
4
Braise 1
Add pomegranate molasses, honey, and stock; stir to combine and bring to a simmer. Return lamb, add 3 thyme sprigs. Cover and braise over low heat 45 minutes until lamb begins to tenderize.
5
Braise 2
Add 150g baby carrots and 200g halved baby potatoes. Cover and braise 30–35 minutes over low heat until lamb is completely tender and vegetables are soft. Uncover, simmer 5 minutes to reduce sauce slightly.
6
Finish and plate
Remove thyme sprigs. Taste and adjust—pomegranate tartness, honey sweetness, and timur pepper warmth should all register. Scatter 10g parsley and 2 tbsp pomegranate seeds over the top. Serve with crusty bread or steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g boneless lamb shoulder
- 1.5 tbsp1.5 tbsp neutral oil
- 0.75 tsp0.75 tsp fine sea salt
- 0.25 tsp0.25 tsp black pepper
- 33 shallots
- 3 cloves3 cloves garlic
- 1 tsp1 tsp timur pepper
- 0.5 tsp0.5 tsp ground cardamom
- 0.25 tsp0.25 tsp ground cinnamon
- 1 tsp1 tsp ground coriander
- 1.5 tbsp1.5 tbsp tomato paste
- 3 tbsp3 tbsp pomegranate molasses
- 1.5 tbsp1.5 tbsp honey
- 400ml400ml lamb or chicken stock
- 150g150g baby carrots
- 200g200g baby potatoes
- 3 sprigs3 sprigs fresh thyme
- 10g10g fresh flat-leaf parsley
- 2 tbsp2 tbsp pomegranate seeds
- crusty bread or steamed rice
