Ingredients

• 2 cups low-sodium chicken broth
• 1 cup pomegranate juice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1 3/4 teaspoons kosher salt, plus more
• 3/4 teaspoon freshly ground black pepper, plus more
• 4 pounds boneless lamb shoulder, trimmed, cut into 1" cubes
• 1 medium onion, grated
• 3 garlic cloves, finely chopped
• 2 tablespoons parsley or cilantro leaves, coarsely chopped
• 2 tablespoons pomegranate arils
• 1 tablespoon mint leaves, coarsely chopped

Instructions

1. Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
2. Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
3. Do Ahead Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.
4. Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.