For ➏1 kg lamb (evt. boneless), at room temperature
1 onion, sliced
1 carrot, sliced
6 cloves of garlic
5 dl water
1 pomegranate
fresh mint leaves
This dish will take 6 h of slow cooking in the oven. Preheat the oven to 160°C.
Heat a large pan, suitable for the oven. When hot, brown the meat, fat side down.
Turn the meat over, add the onion, carrot and garlic cloves.
Pour water in the pan, cover with alumin foil and you put it in the oven.
After 6 h, the meat will be tender and falling apart.
Slice the meat and put it in a nice bowl.
Cut the pomegranate in half, give it a few good taps on and the seeds will drop out. Sprinkle with the torn mint leaves.
Serve with Turkish bread with hummus.
Heat a large pan, suitable for the oven. When hot, brown the meat, fat side down.
Turn the meat over, add the onion, carrot and garlic cloves.
Pour water in the pan, cover with alumin foil and you put it in the oven.
After 6 h, the meat will be tender and falling apart.
Slice the meat and put it in a nice bowl.
Cut the pomegranate in half, give it a few good taps on and the seeds will drop out. Sprinkle with the torn mint leaves.
Serve with Turkish bread with hummus.
*Or try a more classic approach with grilled lamb.
More pomegranate salads: pomegranate,endives & feta, pomegranate, tomatoes & garlic, pomegranate & cucumber salad, pomegranate & quinoa salad, Friuli winter salad, pomegranate fruit salad
