Pomegranate Marinated Lamb

• 14 cup pomegranate molasses
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 2 teaspoons ground cumin, divided
• 1 12 teaspoons paprika
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 12 lbs shoulder lamb chops, cut into 3/4 inch squares (or use 2 pounds bone-in lamb chops reserving the bones)
• 1 12 cups water, divided
• 2 cups chicken broth
• 1 (10 ounce) package couscous
• 2 tablespoons unsalted butter
• 23 cup pomegranate seeds
• 3 tablespoons basil leaves, torn

1. In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Add lamb and toss.
3. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator.
4. Drain, reserving the marinade.
5. Pat dry.
6. Heat a large skillet over medium high heat.
7. Add meat and bones (if using) and cook for 2-5 minutes, or until browned.
8. You may need to cook lamb in batches.
9. Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water.
10. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender.
11. Remove from heat and set aside.
12. Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat.
13. Add couscous and remaining cumin (1/4 teaspoon).
14. Remove from heat and let stand for 5 minutes.
15. Fluff couscous with a fork and stir in butter.
16. Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.

pomegranate molasses, garlic, olive oil, ground ginger, cinnamon, ground cumin, paprika, salt, pepper, chops, water, chicken broth, couscous, unsalted butter, pomegranate seeds, basil

Taken from www.food.com/recipe/pomegranate-marinated-lamb-370235 (may not work)