Serves 6-8 Ingredients: 12 baby lamb cutlets (fat trimmed) 1 large onion (chopped) 4-5 garlic cloves (sliced) 2 medium carrots (grated) 1 large tomato (flesh grated) 1 tbs balsamic vinegar 2 tbsp pomegranate molasses Extra virgin olive oil Salt + pepper + herbes de Provence + sweet paprika + 1 wooden cinnamon stick Method: Lightly season cutlets with salt and pepper. Heat a large skillet on high. Add seasoned cutlets, in batches and in one layer, to lightly brown, on both sides. Remove on a plate aside. Add oil to hot skillet, over medium heat. Add onion, stirring to lightly brown. Stir in all seasoning, until fragrant. Add garlic and combine. Stir in tomato, until its juices are released. Add carrot and vinegar. Cover and bring to a boil. Return cutlets to skillet, cover and lower heat to low. Meat will cook in its own juices. When meat is almost done, stir in pomegranate molasses and continue cooking. Remove from heat and leave, covered, to rest for a while. Serve with sauce on top of cutlets, mashed potato and sautéed vegetables aside. Ramadan Kareem.
