Turkish-Spiced Braised Lamb with Roasted Root Vegetables & Bulgur Pilaf

Ingredients

• 1 1/2 lbs lamb shoulder, cubed, 1 1/2-inch pieces
• 3 tbsp extra virgin olive oil, divided
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp aleppo pepper flakes, or red pepper flakes
• 1/2 tsp ground cinnamon
• 2 tbsp pomegranate molasses
• 1 1/2 cups low-sodium vegetable broth
• 1 can (14oz) diced tomatoes, canned, no sugar added
• 1 cup bulgur wheat, dry
• 3 medium carrots, cut into batons
• 2 medium parsnips, cut into batons
• 2 medium beets, cubed
• 1/4 cup fresh mint leaves, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss carrots, parsnips, and beets with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 25 minutes until caramelized.

2. 2

   Heat 2 tbsp olive oil in a large braising pot over medium-high heat. Brown lamb pieces in batches (3-4 minutes per side), transfer to a plate.