Recipe

Spiced Pomegranate Lamb

Quick ground lamb simmered in a glossy pomegranate tomato sauce with warm spices, sweet onions, and a bright lemon finish. Weeknight-friendly, wildly flavorful.

By Matt Campbell

•

4.8

A skillet of ground lamb simmered in a glossy red sauce with visible onion slices and fresh herbs, served with warm flatbread on a wooden table

Jump to Recipe

If you have ground lamb and 30 minutes, you are dangerously close to a meal that tastes like it took all afternoon. This one hits that rare sweet spot: tangy, a little sweet, warmly spiced, and deeply savory. The sauce is glossy and bold thanks to pomegranate molasses, tomato, and a quick simmer that lets everything get friendly in the pan.

I keep it practical on purpose. No specialty equipment, no mystery techniques, and ingredients you can grab at many grocery stores. (And if pomegranate molasses is not on your store’s radar, there is an easy swap that still gets you there.) You end up with something that’s equally at home over rice, tucked into pita, or spooned onto a pile of cozy carbs.

A cook squeezing fresh lemon over a skillet of spiced ground lamb sauce on a stovetop

Why It Works

Tangy and sweet balance: Pomegranate molasses brings bright tang and a jammy sweetness that makes lamb taste extra luxe.
Big flavor, low drama: Toasting the spices in the lamb fat takes 60 seconds and makes the whole dish taste “restaurant.”
Juicy, not greasy: We brown the lamb hard, then drain only if needed. You keep flavor without swimming in oil.
Sauce that clings: A short simmer reduces the sauce so it coats every craggy bit of lamb.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a zip-top bag laid flat or a freezer container for up to 3 months. Label it so future-you feels supported.
Reheat: Warm in a skillet over medium-low with a splash of water or broth until glossy again. Microwave works too, but the skillet brings the sauce back to life.
Meal prep move: Portion with rice or couscous and a handful of greens. The flavors get even better on day two.

Common Questions

Is this an “authentic” recipe?

This is Mediterranean and Middle Eastern inspired, not a single-region traditional dish. The flavors are classic for the area: browned lamb, warm spices, onion, tomato, and a sweet-tart pop (here, pomegranate). It is the kind of weeknight skillet dinner that tastes like it traveled.

Where do I find pomegranate molasses?

Check the international aisle, a Middle Eastern grocery, or near vinegars and specialty condiments. It can be hit-or-miss at standard supermarkets, so do not stress. Use the swap in the ingredient list and you will still get that tangy-sweet vibe.

Can I use ground beef instead?

Yes. You will still get a great tangy sweet sauce. Lamb has a distinct richness that plays especially well with pomegranate, so if you can, try it at least once.

How do I keep ground lamb from tasting gamey?

A lot of that flavor comes from the lamb itself and the fat. If you are sensitive to it, buy the freshest, best-quality lamb you can, and do not let it sit in the fridge too long. Browning well helps, and bright partners like lemon, herbs, and pomegranate balance the richness. If the pan has a lot of rendered fat, spoon off a bit, but leave some for flavor.

Is this spicy?

Not inherently. The heat is optional. Add crushed red pepper or Aleppo pepper if you want a gentle burn.

How do I know the lamb is done?

Cook until there is no pink left and it is fully cooked through. If you like temperature cues, aim for 160°F / 71°C.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal)
Wooden spoon or sturdy spatula
Knife and cutting board
Measuring spoons
Microplane or zester (optional, for lemon zest)

I love lamb because it tastes like you tried harder than you did. The first time I made a version of this, it started as a classic “what do I have?” situation: ground lamb in the fridge, half an onion, and a bottle of pomegranate molasses I bought for one recipe and then forgot about. Ten minutes later, the kitchen smelled like toasted spices and caramelized onions, and I was standing there doing the extremely scientific process of tasting, tweaking, and tasting again.

This is the kind of dish I make when I want comfort food that still feels bright. It is cozy, but it wakes you up.

Spiced Pomegranate Lamb

(4.8 Reviews)

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4

Ingredients

1 tbsp olive oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 lb ground lamb
1 1/2 tsp kosher salt, plus more to taste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika (or sweet paprika)
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/4 to 1/2 tsp crushed red pepper or Aleppo pepper (optional)
2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes (or crushed tomatoes for a smoother sauce)
2 to 3 tbsp pomegranate molasses (start with 2, add more to taste)
1 tbsp honey or brown sugar (optional, depending on how tangy you like it)
1/3 cup water or low-sodium broth
1 lemon (zest optional, juice required)
1/4 cup chopped parsley or mint (or a mix)
To serve: warm pita or flatbread, cooked rice, couscous, or roasted potatoes

Pomegranate molasses note: Brands vary a lot in sweetness and tartness. Start with 2 tablespoons, simmer, then adjust at the end.

Easy Swap If You Cannot Find Pomegranate Molasses

Use 1 1/2 tbsp lemon juice + 1 tbsp honey + 1 tsp extra tomato paste. It is not identical, but it lands in the same tangy sweet neighborhood.

Optional Add-Ins

Chickpeas: Stir in 1 cup (drained) during the simmer.
Spinach: Add a few handfuls at the end until just wilted.
Toasted pine nuts: Sprinkle on top for crunch.
Yogurt swirl: A spoonful on each bowl is excellent.

Instructions

Soften the onions. Heat a large skillet over medium heat. Add olive oil and sliced onion. Cook 5 to 7 minutes, stirring often, until soft and lightly golden at the edges. If they start browning too fast, reduce heat slightly.
Add garlic, then lamb. Stir in the garlic and cook 30 seconds. Increase heat to medium-high. Add the ground lamb and break it up. Cook 6 to 8 minutes, stirring and pressing, until browned with some crisp bits and no pink remains. If there is a lot of fat, carefully spoon off a little. Leave a tablespoon or two behind for flavor.
Toast the spices. Sprinkle in salt, cumin, coriander, paprika, cinnamon, black pepper, and optional crushed red pepper. Stir for 45 to 60 seconds. It should smell warm and toasty.
Build the sauce. Add tomato paste and stir 1 minute to cook it out. Pour in the diced tomatoes, pomegranate molasses, honey (if using), and water or broth. Scrape up any browned bits from the pan.
Simmer until glossy. Reduce heat to medium-low and simmer 8 to 10 minutes, stirring occasionally, until the sauce thickens and clings to the lamb. If it gets too thick, splash in a little water.
Finish bright. Turn off the heat. Add lemon juice (start with half, then taste) and optional lemon zest. Stir in chopped herbs.
Taste and adjust like you mean it. Want it tangier? Add a touch more pomegranate molasses or lemon. Sweeter? A drizzle of honey. Deeper? A pinch more salt.
Serve. Spoon over rice or couscous, or pile into warm pita. Add yogurt, cucumbers, or extra herbs if you are feeling fancy with very little effort.

A plated serving of tangy sweet ground lamb over rice with herbs and a lemon wedge

Nutrition information is estimated.

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