Braised shoulder of lamb with pomegranate on spinach bed with mint yoghurt

Name: Braised shoulder of lamb with pomegranate on spinach bed with mint yoghurt
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 2 red onions; 3 Garlic cloves; 1 kg shoulder of lamb; 3 TSP Cinnamon; 3 TSP ground cumin; 1 TEASPOON Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 ml dry red wine; 50 ml Pomegranate juice; 1 Pomegranate; 100 g young leaf spinach; 1/2 bunch Mint; 175 g Whole milk yoghurt (3,5 % fat); 1–2 Splash of lemon juice; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Honey; 3 TABLESPOONS Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

2 red onions
3 Garlic cloves
1 kg shoulder of lamb
3 TSP Cinnamon
3 TSP ground cumin
1 TEASPOON Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 ml dry red wine
50 ml Pomegranate juice
1 Pomegranate
100 g young leaf spinach
1/2 bunch Mint
175 g Whole milk yoghurt (3,5 % fat)
1–2 Splash of lemon juice
3 TABLESPOONS White wine vinegar
1 TEASPOON Honey
3 TABLESPOONS Olive oil

Directions

1
Peel and chop the onions and garlic. Wash the meat and dab dry. Mix cinnamon, cumin, oregano, 1/2 tsp salt and 2 tsp pepper. Rub the meat all around. Heat oil in a roasting pan.
2
Sauté the meat for 3-4 minutes while turning, remove.
3
Add onions and garlic to the frying fat and fry for about 3 minutes. Deglaze with red wine and pomegranate juice, bring to the boil and simmer for 5-10 minutes. Put the meat back into the roaster and cover it in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
4
manufacturer) cook for about 3 hours.
5
Halve the pomegranate and knock out the seeds with the back of a spoon. Clean and wash the spinach and drain well. Wash mint, shake dry and pluck leaves. Cut some leaves into fine strips and mix with yoghurt.
6
Season to taste with salt, pepper and lemon juice. Keep cold until used. Mix remaining mint leaves with spinach and pomegranate seeds. Mix vinegar and honey. Stir in olive oil drop by drop.
7
Season to taste with salt and pepper.
8
Remove the meat from the oven, let it cool down for about 15 minutes and pluck it roughly. Mix spinach mixture and vinaigrette. Add the meat loosely to the salad. Arrange the salad on a plate, add some mint yoghurt dip as a blob, add the remaining dip and serve immediately.