Our bottle of pomegranate molasses is coming in very useful. On Sunday, while he was also making our beef Stroganoff, my husband prepared the bulk of a lamb, pumpkin and pomegranate stew for us to eat on Monday night. The original recipe is in Silvena Rowe's magnificent Feasts book.
He heated some olive oil in a heavy pan and browned 300g of diced lamb shoulder. He seasoned the lamb with salt and pepper and then transferred to a plate. In the pan, he fried a diced medium onion, 2 diced cloves of garlic, a teaspoon of ground cumin, half a teaspoon of dried chilli flakes for a few minutes then added back in the browned lamb. He added some lamb stock - enough to cover the meat - and 3 tablespoons of pomegranate molasses, brought the stew to the boil, then simmered, covered, for an hour on a low heat, periodically keeping an eye that the mixture didn't dry out.
Last night, he returned from work and heated up the mixture, adding the cubed flesh of half a medium orange pumpkin, and cooked the stew for another 20-30 minutes until the pumpkin had gone a little mushy. Before serving he stirred through a small bunch of fresh coriander and we ate it with lightly toasted flat bread.