Ingredients

• 1/2 cup pomegranate molasses*
• 4 garlic cloves, coarsely chopped
• 2 tablespoons olive oil
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cumin, divided
• 1 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
• 1 1/4 cups water, divided
• 2 cups low-salt chicken broth
• 1 10-ounce box plain couscous
• 2 tablespoons (1/4 stick) unsalted butter
• 3/4 cup pomegranate seeds
• 3 tablespoons torn basil leaves

Instructions

1. Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
2. Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
3. Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
4. A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.