Recipe for Meat and Vegetable Casserole with Pomegranate (KOWAJ)
Servings: 0 Serves 6
Ingredients
- *2 tablespoons olive oil
- *2 onions diced
- *1 lb 500 g lean ground lamb or beef
- *1¾ teaspoons salt divided
- *¼ teaspoon freshly ground black pepper
- *3 cloves garlic minced
- *1 lb 500 g tomatoes, peeled and diced
- *1 lb 500 g potatoes, peeled and cubed (I left these out)
- *1 lb 500 g marrow squash, zucchini, or peeled eggplant, cubed (I used both zucchini and eggplant and doubled the amount since I left out the potatoes)
- *2 tablespoons tomato paste
- *2 tablespoons pomegranate molasses
- *½ cup 125 ml water
- *¼ bunch fresh parsley leaves minced
- *Flatbread or Rice with Toasted Vermicelli Noodles
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. Heat the oil in a large skillet over medium heat; add the onion and sauté until starting to soften, about 5 minutes, stirring occasionally. Add the meat, 1 teaspoon salt, and the pepper; turn the heat up to high and cook until the meat is fully browned and the onion is tender, about 5 minutes, stirring occasionally and using a wooden spoon to break up the meat. Add the garlic and tomato and cook 5 minutes more.
- 3. Transfer the meat mixture to a medium-sized casserole dish along with the potato and marrow squash (or zucchini or eggplant); stir to combine.
- 4. Whisk together the tomato paste, pomegranate molasses, water, and remaining salt in a small bowl; drizzle on top of the casserole.
- 5. Cover the casserole dish and bake until the veggies are tender, about 1 hour to 1 hour, 15 minutes.
- 6. Stir in the fresh parsley leaves and serve with Arabic flatbread or Rice with Toasted Vermicelli Noodles.