I was delighted when I found pomegranate concentrate at the local Woolies store. I was in heaven and added it to almost everything that I cooked. Lamb kebabs, koftas, wraps and roasted veggies were drizzled with it. In middle eastern cuisine, the use of pomegranate concentrate is very popular. This fruity sour concentrate is wonderful as a dressing for grilled veggies and is wonderful drizzled on wraps. For this dish I suggest using lamb on the bone as it has more flavour than boneless lamb.
1.2kg lamb, knuckles or leg
45ml sunflower oil
3 bay leaves
2 cinammon sticks
7.5ml cumin seeds
1 large onion, finely chopped
6 – 8 garlic cloves, crushed
Salt to taste
750ml boiling water
75ml pomegranate concentrate
2 tins chickpeas, drained
Mint leaves to garnish
Trim excess fat off the lamb pieces. Heat oil in a pot and sauté bay leaves and cinnamon sticks until fragrant. Add cumin seeds and when they begin to splutter, add the onion. Sauté the onion until light golden brown. Add the garlic taking care not to allow the garlic to burn. Sauté the lamb in the whole spices and when the meat is golden brown and starting to stick, add salt and 750ml boiling water. Reduce heat and simmer until the meat is tender, adding more boiling water if necessary. Add the drained chickpeas and pomegranate concentrate and simmer for 10 minutes. Garnish with fresh mint leaves.
To cook the Spekko White Rice you will need
350ml Spekko White Rice
1500ml boiling water
Rinse rice under running water. Bring salted water to boil in a pot. Add rice and cook for 20 minutes until grains are tender. Place rice in a colander to drain or steam in a colander over boiling water for 5 minutes.
Yudhika recommends Spekko Pure White Rice for this dish because
Spekko Pure White Rice has a snow white color and cooks to a soft, sticky texture which is perfect for this delicious recipe. It is usually steamed for best results and is also the perfect partner to hearty stews, curries and ideal for fried rice.
Adding a little extra chopped spring onion over your cooked rice will make the dish look even more appealing and will add an exciting texture too! Spekko’s Basmati variants would also complement this dish perfectly well.
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