Pomegranate-Marinated Lamb with Spices and Couscous

Ingredients

• 3 tablespoons basil 
• 10 ounce couscous plain
• 4  garlic clove coarsely chopped
• 1 tablespoon ground cinnamon 
• 2 teaspoons ground cumin divided
• 1 tablespoon ground ginger 
• 2 pounds lamb shoulder cut into 3/4-inch square pieces, bones reserved
• 2 cups chicken broth 
• 2 tablespoons olive oil 
• 1.5 teaspoons paprika 
• 0.3 teaspoon pepper 
• 0.5 cup pomegranate molasses 
• 0.8 cup pomegranate seeds 
• 0.5 teaspoon salt 
• 2 tablespoons butter unsalted ()
• 1.3 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Whisk pomegranate molasses, coarselychopped garlic, olive oil, ground ginger,cinnamon, 1 3/4 teaspoons cumin, paprika,1/2 teaspoon salt, and 1/4 teaspoon pepper inlarge bowl.
2. Add lamb and toss to coat. Coverand marinate 2 hours at room temperature,or up to 2 days in the refrigerator.
3. Drain,reserving marinade. Pat lamb dry.
4. Heat heavy large nonstick skillet overmedium-high heat. Working in batches,add meat and bones, if using, and cook untilbrowned, turning occasionally, about 2minutes total per batch. Return all lamb andbones to skillet.
5. Add reserved marinadeand 1/4 cup water. Cover with lid slightlyajar and simmer over medium-low heat untilmeat is tender, about 8 minutes.
6. Removefrom heat and set aside.
7. Meanwhile, bring remaining 1 cupwater and chicken broth to boil in mediumsaucepan over medium-high heat.
8. Addcouscous and remaining 1/4 teaspooncumin.
9. Remove saucepan from heat and letstand covered 5 minutes. Fluff couscouswith fork, then stir in butter until melted.Divide couscous among plates and top withlamb, pomegranate seeds, and basil leaves,spooning remaining sauce over lamb.
10. * A thick pomegranate syrup; available atsome supermarkets, at Middle Easternmarkets, and from adrianascaravan.com.