Sticky slow-cooked pomegranate lamb
Prep time
Cook time
Total time
Serves: 6-8
  • ¼ cup olive oil
  • 2.5kg leg of lamb (bone-in)
  • 1 tablespoon cumin seeds
  • 2 large red onions, quartered
  • 6 cloves garlic, halved
  • 3 large carrots, thickly sliced
  • 1 tablespoon smokey paprika
  • 4 cups beef stock
  • ½ cup pomegranate molasses
  • 1¼ cups brown sugar
  • fresh coriander to serve
  1. Preheat oven to 160°C (conventional). Score the fat on the lamb with a sharp knife. Rub lamb with cumin, salt and pepper.
  2. Heat 1 tablespoon of the oil in a large heavy-base saucepan or roasting dish over high heat. Brown the lamb for 2-3 minutes each side. Set aside.
  3. Reduce the heat to medium. Add the remaining oil, onions, garlic, carrots and paprika to the pan/dish. Cook for 5 minutes, until browned.
  4. Add the lamb back to the pan/dish with the stock, molasses and sugar. Season. Bring to the boil. Cover with a lid or aluminium foil and cook in the oven for 3 hours.
  5. Turn the lamb over, and cook for 2 hours. Remove the lid/foil and cook for a further 1 hour.
  6. If the sauce is not thick enough for you at this stage, you can decant it into a saucepan and boil for 3-5 minutes, until thickened.
  7. You can serve the meat and vegetables as is with the sauce poured over or mash the vegetables into the sauce, shred the lamb and stir through the sauce. Sprinkle with coriander to serve.
- Pomegranate molasses is a thick sweet and sour sauce made from a reduction of pomegranate juice. You can get it at specialty food stores and some supermarkets.

- You could also make this in a slow-cooker.

- To store, divide the shredded meat and sauce into airtight containers and freeze for up to 3 months.
Recipe by emerald + ella blog at