Spiced Lamb and Bulgur Pilaf with Pomegranate Glaze

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.

   ~5 min
2. 2

   Heat olive oil in a large, oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned.

   ~10 min
3. 3

   Remove the lamb from the pot and set aside. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

   ~7 min
4. 4

   Add minced garlic, cinnamon stick, cardamom pods, cloves, and allspice berries to the pot. Cook for 1 minute until fragrant.

   ~1 min
5. 5

   Return the lamb to the pot. Pour in the chicken broth, ensuring it comes about halfway up the sides of the lamb.

   ~2 min
6. 6

   Cover the pot tightly with a lid or aluminum foil and transfer to the preheated oven. Braise for 2 hours, or until the lamb is very tender.

   ~120 min
7. 7

   Remove the lamb from the pot and shred it using two forks. Skim off excess fat from the braising liquid.

   ~5 min
8. 8

   Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring the liquid to a simmer.

   ~3 min
9. 9

   Add the bulgur wheat to the simmering liquid, along with 1 teaspoon of salt. Cover and cook over low heat for 15-20 minutes, or until the bulgur is tender and has absorbed most of the liquid.

   ~20 min
10. 10

    Gently fold the shredded lamb into the cooked bulgur. Stir in the pomegranate molasses and half of the chopped parsley.

    ~2 min
11. 11

    Serve the pilaf warm, garnished with the remaining fresh parsley and toasted pine nuts.