Pom Delight

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1 cup (150g) dried apricots 1 cup (150g) dried apricots
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cinnamon, cloves, cardamom, cumin, and coriander, and cook for another minute to release their flavors.
4. 4.
   Add the diced tomatoes, tomato paste, and beef or vegetable broth to the pot. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the Pom simmer for about 1.5 to 2 hours, or until the lamb is tender.
6. 6.
   Stir in the dried apricots and raisins, and season with salt and pepper to taste. Cook for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Pom hot, garnished with fresh cilantro. Enjoy with fluffy rice or couscous.

Treat your ingredients with care...

• Dried apricots — Soak the dried apricots in warm water for 10 minutes before adding them to the dish. This will help them rehydrate and become tender.
• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cubing the meat to reduce the overall fat content of the dish.
• Ground spices — For enhanced flavor, consider toasting the ground spices in a dry pan for a minute before adding them to the dish. This will help release their essential oils and intensify their aroma.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the dish.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the Pom during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Experiment with different dried fruits such as prunes or dates to add your own twist to the recipe.
• If you don't have lamb, you can substitute it with beef or chicken for a different flavor profile.

Serving advice

Serve the Pom hot, accompanied by fluffy rice or couscous. The tender lamb and flavorful sauce pair perfectly with the light and fluffy texture of rice or couscous, allowing you to savor every bite.

Presentation advice

Garnish the Pom with fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large platter, allowing the vibrant colors of the Pom to shine through.