Turkish Pomegranate-Braised Lamb with Charred Eggplant & Herbed Bulgur Pilaf
Prep 20 min · Cook 35 min · Serves 2 · medium
Tender lamb shoulder braised in a deeply aromatic pomegranate-tomato sauce with warming spices, served alongside smoky charred eggplant and fluffy herb-infused bulgur. A sophisticated Turkish-inspired dinner that's elegant yet comforting.
Ingredients
- 12 oz lamb shoulder, cubed, 1-inch pieces
- 0.75 cup pomegranate juice, unsweetened
- 0.75 cup diced tomatoes, canned, no sugar added
- 0.5 cup vegetable broth, low-sodium, for braising
- 1 whole eggplant, medium, cut lengthwise into 4 slices
- 0.75 cup bulgur wheat, whole grain
- 1.5 cups vegetable broth, low-sodium, for bulgur
- 3 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- 0.5 medium red onion, sliced
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1 teaspoon dried oregano
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