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Skillet Lamb Kofta with Pomegranate Pan Sauce

Hard-browned lamb kofta gets a tart-sweet pomegranate sauce reduced with the pan juices, finished with fresh parsley.

Fits Celiac, Hashimoto's, Pregnancy and 8 more diets

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Skillet Lamb Kofta with Pomegranate Pan Sauce
25 mintotal
1servings
11ingredients

Ingredients

  • 180 g ground lamb, 15–20% fat
  • 2 tbsp green scallion tops, finely sliced
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tsp garlic-infused olive oil
  • ½ tsp ground cumin
  • 0.125 tsp ground cinnamon
  • ½ tsp fine salt
  • 1 tsp olive oil
  • ¼ cup water
  • 1 tbsp pomegranate molasses, check gluten-free label
  • 1 tbsp water

Method

  1. Mix lamb, scallion tops, parsley, cumin, cinnamon and salt; shape kofta.
  2. Heat olive oil until shimmering; brown kofta hard on all sides.8 min timer
  3. Add water and pomegranate molasses; simmer until thick and spoon-coating.4 min timer
  4. Turn kofta in sauce until cooked through and richly glazed.3 min timer
  5. Scatter parsley over the kofta and serve with reduced sauce.

Why it works

  • Celiac disease: Gluten-free checked pomegranate molasses and no grain products go into the kofta or sauce.
  • Shellfish allergy: Lamb, herbs and water make the sauce without shellfish.
  • Milk allergy: Olive oil and water build the kofta and pan sauce without dairy.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.