Name: Lamb With Kale & Pomegranate
Total time: 8 h 30 min
Yield: 4
Ingredients: 1.2kg (2½lb) boneless lamb shoulder, cut into 10cm (4in) chunks; 2 teaspoons ground cumin; 2 teaspoons ground allspice; 2 teaspoons fennel seeds; 1 teaspoon smoked paprika; 1 teaspoon dried chilli flakes; 2 tablespoons olive oil; 1 medium pomegranate (320g); 1 large onion (200g), sliced thickly; 3 cloves garlic, crushed; 2 teaspoons finely grated fresh ginger; 1 cup (250ml) beef stock; 2 tablespoons pure maple syrup; 1 tablespoon pomegranate molasses; 4 medium kale leaves (140g), trimmed, shredded coarsely; ¼ cup (20g) flaked almonds, toasted

VMG Recipes