Spiced Lamb & Tomato Skillet
Ground lamb seared with warm spices, tomatoes, and pomegranate molasses in one skillet — a quick take on the Syrian classic. Serve over rice or with flatbread to soak up the sauce.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.25 lb ground lamb
- 14 oz canned diced tomatoes
- 2 tbsp pomegranate molasses
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 1 medium yellow onion, diced
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add onion and cook, stirring, until soft and fragrant, about 3 minutes.
- 3
Add lamb and cook, breaking up with a spoon, until no pink remains, about 5 minutes.
- 4
Stir in allspice and cinnamon; cook for 30 seconds until fragrant.
- 5
Add tomatoes and pomegranate molasses; simmer 5 minutes until sauce thickens slightly.
- 6
Season with salt and pepper to taste. Serve over rice or with warm flatbread.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring spoons
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