Easy Middle Eastern-Spiced Idaho® Potato, Bell Pepper, and Lamb Casserole with Pomegranate Molasses
- 1/2 tablespoon extra-virgin olive oil
- 1 cup water or unsalted vegetable or beef stock
- 2 tablespoons pomegranate molasses
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 1/2 teaspoons Arabic 7-Spice Mix
- 2 medium Idaho® potatoes, peeled and cubed
- 2 green bell peppers, de-seeded and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound lean ground lamb
- 1 (14.5 ounces) can no-salt-added diced tomatoes with juice
- 1 tablespoon fresh chopped parsley, for garnish
- Preheat the oven to 375F, and brush the inside of a 2-quart casserole dish with the olive oil.
- Whisk together the water or stock, pomegranate molasses, tomato paste, salt, and spice mix in a medium bowl.
- Spread the potatoes on the bottom of the prepared casserole dish, and then top with the bell peppers, onion, and garlic. Crumble the raw lamb on top; pour on the diced tomatoes and then the pomegranate molasses mixture.
- Cover the dish and bake until the vegetables are tender and the lamb is fully cooked, about 1 hour, 30 minutes.
- Serve hot, garnished with the fresh parsley.
Serving Tip: Sprinkle on 2 tablespoons of toasted pine nuts before serving.