1. In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. 2. Add lamb and toss. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. Drain, reserving the marinade. Pat dry. 3. Heat a large skillet over medium high heat. 4. Add meat and bones (if using) and cook for 2-5 minutes, or until browned. You may need to cook lamb in batches. 5. Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender. Remove from heat and set aside. 6. Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. Add couscous and remaining cumin (1/4 teaspoon). Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and stir in butter. 7. Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb. ---------------------------------------------------------------------------
Nutrition
Ingredients
