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Pomegranate Lamb Tagine

The other day I had a nice surprise waiting for me in the mail. POM sent a case of 100% pomegranate juice for me to try. I was excited to open it up and try one because POM Peach Passion Tea is probably one of my favourite beverages of all time (makes great cocktails too).
Course Entree, Soups & Stews
Cuisine North African
Level Intermediate
Main Ingredient Fruit, Lamb
Diet Dairy-Free, Gluten-Free


  • olive oil
  • 1 ½ pounds lamb stew meat (cut in large chunks)
  • 1 onion (large sliced thin)
  • 1 tablespoon ginger (minced)
  • 1 preserved lemon (quartered)
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 8 ounces Bottle of POM (or other 100% pomegranate juice)
  • ¼ cup dates (chopped)
  • 1 teaspoon kosher salt


  • Generously salt and pepper the lamb. Heat a tagine or dutch oven over medium heat until very hot. Add some olive oil and then the lamb. Do not disturb until nice and brown on one side. Use tongs to flip and brown the other side. Transfer to a plate and set aside.
  • Lower oven rack to lower middle position and preheat to 275 degrees F.
  • Add the onions, minced ginger and preserved lemon to the pan and saute for about 20 minutes. Add the cinnamon sticks and coriander seeds and continue caramelizing the onions another 10 minutes. Return the lamb to the pot, add the POM and dates. Bring to a boil and salt to taste.
  • Cover and place in the oven. Braise for 1 1/2 hours or until the lamb is fork tender. Serve with cous cous.