Easy Middle Eastern-Spiced Idaho® Potato, Bell Pepper, and Lamb Casserole with Pomegranate Molasses

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 375F, and brush the inside of a 2-quart casserole dish with the olive oil.
  2. Whisk together the water or stock, pomegranate molasses, tomato paste, salt, and spice mix in a medium bowl.
  3. 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.
  4. Cover the dish and bake until the vegetables are tender and the lamb is fully cooked, about 1 hour, 30 minutes.
  5. Serve hot, garnished with the fresh parsley.

Notes:

Serving Tip: Sprinkle on 2 tablespoons of toasted pine nuts before serving.

Print Recipe

Yield: 5
Calories: 410
Sodium: 541
Fat: 23
Carbs: 28
Protein: 18
Cholesterol: 66

Source:
Faith Gorsky
Food Blogger
An Edible Mosaic

Share this Recipe

You Might Also Like

Apple Cheddar Potato Chewy Granola Bars

Apple Cheddar Potato Chewy Granola Bars

Smoked Potato Salad

Smoked Potato Salad

Red Potato Cotija Boats with Hard-Boiled Eggs and Jalapeño

Red Potato Cotija Boats with Hard-Boiled Eggs and Jalapeño

Ask Spuddy Image