Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef


Tunisian Lamb with Pomegranate Molassis and Rosewater


  • 500g Diced leg lamb

  • 1 x Medium brown onion, sliced

  • 6 x Heaped teaspoons of Spice Road Spices, Persian Spice Blend

  • 300ml x Warm water

  • 2 x Tablespoons of Pomegranate Molasses

  • 40g x Honey

  • 1 x Handful of dried apricots - as required

  • 250g x Dried dates

  • 25ml x Rosewater

  • 1 x Tablespoon tomato puree


Brown the onion until soft in a casserole dish and add the Persian Spice Blend with the tomato puree Quickly brown the lamb in a heavy pan then add to the casserole dish

Mix the warm water, Pomegranate and Honey in a bowl then deglaze the pan with the mix and add to the casserole dish. Stir and place in pre-heated oven at around 180 degrees for 1 hour then stir again and add the Apricots and Dates. Continue cooking for a further hour until the lamb is fully cooked then add the Rose Water.

Serve with a sprinkle of diced fresh parsley and as a suggestion, Basmati rice