Lamb with sweet and sour pomegranate sauce
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Lamb with sweet and sour pomegranate sauce

A delicious recipe from Sparta, lamb with sweet and sour sauce with pomegranate!

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INGREDIENTS
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RECIPE

DIRECTIONS

  1. Clean and cut the lamb in small portions and slightly flour them. Then clean the garlic and slice it too.
  2. Clean the onions and the carrots and slice them.
  3. In a pot, pour over Horio Koroneiki variety olive oil and sauté the lamb until browned.
  4. Remove the meat to a platter and sauté the onions, the garlic and the carrots.
  5. Add the meat, stir slightly and pour the wine.
  6. Add salt, pepper and cumin as well as some water (keep checking the quantity of the water in the food, in case it is necessary to add more). Keep boiling for about 1 ½ – 2 hours.
  7. 10 minutes before finishing cooking (when meat seems almost ready), pour the pomegranate juice and simmer until most of the liquids are absorbed.

 

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    INGREDIENTS

    2 kilos boneless lamb 4 tbsp Horio Koroneiki variety olive oil 4 onions 3 carrots 6 garlic cloves 4 cups of pomegranate juice ½ tsp ground cumin 4 cups dry white wine 1 cup flour salt and pepper
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