Turkish Pomegranate-Braised Lamb with Charred Eggplant & Herbed Bulgur Pilaf

Ingredients

• 12 oz lamb shoulder, cubed, 1-inch pieces
• 3/4 cup pomegranate juice, unsweetened
• 3/4 cup diced tomatoes, canned, no sugar added
• 1/2 cup vegetable broth, low-sodium, for braising
• 1 whole eggplant, medium, cut lengthwise into 4 slices
• 3/4 cup bulgur wheat, whole grain
• 1 1/2 cups vegetable broth, low-sodium, for bulgur
• 3 tablespoons extra virgin olive oil, divided
• 4 cloves garlic, minced
• 1/2 medium red onion, sliced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup pomegranate seeds, for garnish
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Heat 1 1/2 tablespoons olive oil in a large braising pan over medium-high heat. Season lamb with salt and pepper, then sear for 3-4 minutes per side until browned. Remove and set aside.

2. 2

   In the same pan, sauté red onion and garlic for 2 minutes until fragrant. Add cumin, cinnamon, and oregano, stirring constantly for 30 seconds.