Easy Lamb Tagine With Pomegranate

• 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

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. Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.

chicken broth, pomegranate juice, ground coriander, ground cumin, paprika, ground cinnamon, ground ginger, kosher salt, freshly ground black pepper, lamb shoulder, onion, garlic, parsley, pomegranate arils, mint

Taken from www.epicurious.com/recipes/food/views/easy-lamb-tagine-with-pomegranate (may not work)