Pomegranate Lamb Rice
This Pomegranate Lamb and Rice is a flavorful and elegant meal that combines ground lamb, fluffy basmati rice, and a festive touch of pomegranate balsamic vinegar. Finished with warm spices, kale, and a topping of homemade maple almonds, this dish is perfect for the holidays or entertaining guests. Serve it with a dollop of yogurt for an extra-special touch.
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Servings: 4 servings
Equipment
- stovetop
- chefs knife
- large pan or dutch oven
- strainer
- small pot with a lid
Ingredients
Maple Almonds Ingredients
- ¾ cup almonds
- ½ tsp cinnamon
- 1 tsp olive oil
- 1 tbsp maple syrup
- pinch of salt
Lamb and Rice Ingredients
- 1 cup basmati rice well rinsed until water runs clear
- 1½ cup water
- 2 tbsp olive oil
- 1 pinch chili flakes
- ½ large onion small dice
- 3 garlic cloves minced
- 1 lb ground lamb
- ¼ cup Vomfass Pomegranate Balsamic vinegar
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp cumin
- ½ tsp saffron crushed
- 7 cremini mushrooms roughly chopped
- ½ cup walnuts roughly chopped
- 4 cups kale roughly chopped
- ½ cup pomegranate seeds
- salt and cracked pepper to taste
Instructions
- Preheat oven to 350.
- To a bowl add almonds, maple syrup, cinnamon, salt and olive oil. Stir to coat. Add To a parchment-lined baking sheet and bake for 20 minutes stirring halfway. Remove from the oven and let cool completely.
- To a small pot add rinsed rice and water. Bring the rice to a vigorous boil for 1 minute, reduce heat to low, cover the pot tightly with the lid and cook for 15 minutes. Once 15 minutes is up, remove from the heat and let it rest for 5 more minutes. Remove the lid and fluff the rice with a fork. Set aside.
- Add olive oil and chilli flakes to a large deep-sided pan. Add onion and cook for several minutes until translucent.
- Add garlic and saute until fragrant. Approximately 30 seconds to 1 minute.
- Add ground lamb to the pan, breaking up the lamb with a wooden spoon or tongs. Cook until no pink remains.
- Pour Vomfass Pomegranate balsamic vinegar over the lamb to deglaze the pan. Cook for 1-2 minutes before adding spices.
- Add mushrooms and walnuts. Season with salt and cracked pepper. Cook until mushrooms are soft.
- Stir in kale and allow it to wilt slightly before adding in cooked rice. Use a large spoon to gently incorporate rice into the lamb mixture.
- Finish with pomegranate seeds and chopped maple almonds.
- Check for seasoning and serve.
Notes
You can use jasmine or basmati rice for this dish!
Buy the vinegar here!
Nutrition
Serving: 1g | Calories: 882kcal | Carbohydrates: 60g | Protein: 32g | Fat: 58g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 676mg | Potassium: 914mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2114IU | Vitamin C: 24mg | Calcium: 210mg | Iron: 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.