Name: Pomegranate Lamb & Lentils With Preserved Lemon White Bean Mash
Total time: 30 min
Yield: 4
Ingredients: For the sauce; 150g/5oz tomato puree; 3 tbsp pomegranate molasses; 3 tbsp pul biber; 1½ tbsp dried oregano; 3 tbsp runny honey; ¾ tsp fine sea salt; Around 250g/9oz cooked drained puy or green lentils, from tin or pouch; For the white bean puree; 200ml/7fl oz chicken or vegetable stock; 2 x 400g tins white beans (butter or cannellini), rinsed; 2 cloves garlic, peeled and chopped; 1 small preserved lemon, finely chopped|; 3 tbsp olive oil, plus extra as needed; ¼ tsp fine sea salt; Juice of ½ lemon, or to taste; Salt and freshly ground black pepper; For the lamb; 1 tbsp olive oil, plus a splash more as needed; 500g/1lb 2oz cooked lamb (some pink meat as well as fatty bits), cut into bite-sized chunks; Fresh coriander sprigs, to serve

VMG Recipes