Pomegranate-Glazed Lamb Bites Recipe
Succulent lamb meets the vibrant sweetness of pomegranate in these stunning glazed bites that taste as gorgeous as they look. The tender meat caramelises beautifully before being coated in a glossy honey glaze studded with ruby pomegranate seeds. Learn how to make this quick and easy recipe that transforms simple ingredients into something truly special for.
Ingredients
- For the lamb:
- 600g lamb leg or shoulder, cut into 2.5cm cubes with excess fat trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cloves garlic, finely minced
- For the pomegranate-honey glaze:
- 3 tablespoons raw honey, preferably Sidr or wildflower honey
- 120ml fresh pomegranate juice (from about 1 large pomegranate, or shop-bought pure juice)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cinnamon
- Pinch of sea salt
- For finishing:
- Seeds from 1 fresh pomegranate (about 150g arils)
- Fresh mint leaves, roughly torn (optional, for garnish)
- Kitchen equipment:
- Large heavy-bottomed frying pan or cast iron skillet
- Small saucepan
- Wooden spoon
- Serving platter
Directions
Step 1
Start by preparing your lamb properly, as this is crucial for achieving tender, flavourful bites. Pat the lamb cubes completely dry with kitchen paper (any moisture will prevent proper browning), then place them in a large bowl. Add the cumin, coriander, salt, a generous grinding of black pepper, and the minced garlic. Use your hands to massage the spices into every piece of meat, ensuring even coverage. Let this sit at room temperature for 10 minutes whilst you prepare the glaze, which allows the spices to penetrate the meat and brings the lamb to room temperature for even cooking.
Step 2
Whilst the lamb is resting, make your pomegranate-honey glaze in a small saucepan. Combine the honey, pomegranate juice, olive oil, cinnamon, and a pinch of salt, then place over medium heat. Bring the mixture to a gentle simmer, stirring occasionally, then reduce the heat to low and let it bubble away for 8 to 10 minutes. You're looking for the glaze to reduce by about half and become syrupy, coating the back of your spoon with a glossy finish. If it's reducing too quickly and looking like it might catch, just lower the heat slightly. This is where the magic happens, as the honey and pomegranate concentrate into an intensely flavoured, gorgeous glaze.
Step 3
Heat a large heavy-bottomed frying pan or cast iron skillet over medium-high heat until it's properly hot (this should take about 2 minutes). Add the 2 tablespoons of olive oil and swirl it around the pan. You'll know it's ready when the oil shimmers and moves freely across the surface. Don't be shy with the heat here, as you need that high temperature to get a beautiful caramelised crust on your lamb.
Step 4
Working in two batches to avoid overcrowding (this is crucial, as too many pieces will steam rather than brown), add half the lamb cubes to the hot pan in a single layer. Let them sit undisturbed for 2 to 3 minutes until they develop a gorgeous golden-brown crust on the bottom. Resist the urge to move them about, as this patience is what creates that flavourful caramelisation. Using tongs, turn each piece and cook for another 2 minutes on a second side. The lamb should be beautifully browned but still slightly pink in the centre (it will continue cooking when glazed).
Step 5
Transfer the first batch of lamb to a plate and repeat the process with the remaining lamb cubes, adding a tiny splash more oil if the pan looks dry. Once all the lamb is cooked and resting on the plate, reduce the heat to medium-low. If there are any burnt bits stuck to the pan, give it a quick wipe with kitchen paper, but leave any flavourful brown bits (fond), as these add gorgeous depth.
Step 6
Return all the lamb cubes to the pan over medium-low heat, then pour your beautiful reduced pomegranate-honey glaze over the top. Using a wooden spoon, gently toss the lamb pieces in the glaze, ensuring every single cube gets coated in that glossy, sticky goodness. Let everything bubble together for 2 to 3 minutes, turning the lamb occasionally, until the glaze thickens further and clings to the meat like a gorgeous lacquer. The kitchen will smell absolutely incredible at this point.
Step 7
Remove the pan from the heat and immediately scatter over half of your fresh pomegranate seeds (about 75g), gently folding them through the glazed lamb. The residual heat will warm the seeds slightly whilst they remain fresh and juicy, adding those lovely bursts of tartness that cut through the richness. This is such a beautiful moment, as the ruby seeds glisten amongst the caramelised meat.
Step 8
Transfer your pomegranate-glazed lamb bites to a serving platter, making sure to scrape out every last bit of that precious glaze from the pan. Scatter the remaining pomegranate seeds over the top for a stunning presentation, and if you fancy it, tear over some fresh mint leaves for a pop of colour and freshness. These are best served warm, allowing everyone to pick at them with cocktail sticks or small forks. The combination of tender, spiced lamb with that sweet-tart glaze and juicy pomegranate seeds is absolutely divine, and they'll disappear in minutes, I promise you.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
During Battle of Trench, Jabir slaughtered a lamb to feed the Prophet ﷺ and companions.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Black Seeds
Use this black seed. For indeed it contains a cure for every disease except death.
Garlic
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Pomegranate
In them are fruit and palm trees and pomegranates. So which of the favours of your Lord would you deny?
Honey
A man came to the Prophet ﷺ and said, 'My brother has some abdominal trouble.' The Prophet ﷺ said to him 'Let him drink honey.' The man came for the second time and the Prophet ﷺ said to him, 'Let him drink honey.' He came for the third time and the Prophet ﷺ said, 'Let him drink honey.' He returned again and said, 'I have done that.' The Prophet ﷺ then said, 'Allah has said the truth, but your brother's abdomen has told a lie. Let him drink honey.' So he made him drink honey and he was cured.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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