I’ve been craving lamb lately and wanted to do something different to prepare it. As I didn’t want to shell out for a rack of lamb, I bought some stewing pieces and thought I’d jazz it up with lots of spices.
I used garlic, cumin, salt and chili powder. I had some pomegranate molasses that I bought from a Middle Eastern grocery store, so I added it to the mix for the sweet tartness. I mixed it with the lamb and let the whole thing hang out while I got other parts of my dinner ready.
I browned the meat, to get a crust on the meat and then to use the pan drippings for a gravy.
Next, I just added watercress to the meat. I really like the peppery taste.
All in all, this was probably the fastest dish I’ve ever made, with the whole thing taking about 15 minutes from start to finish. This was great with salad and a baked potato (I’m bring it back!).