Easy Middle Eastern-Spiced Idaho® Potato, Bell Pepper, and Lamb Casserole with Pomegranate Molasses

Easy Middle Eastern-Spiced Idaho® Potato, Bell Pepper, and Lamb Casserole with Pomegranate Molasses

Source:
Faith Gorsky
Food Blogger
An Edible Mosaic

Yield: 5
Calories: 410
Sodium: 541
Fat: 23
Carbs: 28
Protein: 18
Cholesterol: 66

Ingredients:

Directions:

  1. Preheat the oven to 375F, and brush the inside of a 2-quart casserole dish with the olive oil.
  2. Whisk together the water or stock, pomegranate molasses, tomato paste, salt, and spice mix in a medium bowl.
  3. Spread the potatoes on the bottom of the prepared casserole dish, and then top with the bell peppers, onion, and garlic. Crumble the raw lamb on top; pour on the diced tomatoes and then the pomegranate molasses mixture.
  4. Cover the dish and bake until the vegetables are tender and the lamb is fully cooked, about 1 hour, 30 minutes.
  5. Serve hot, garnished with the fresh parsley.