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


  • 1/2 tablespoon extra-virgin olive oil
  • 1 cup water or unsalted vegetable or beef stock
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 1/2 teaspoons Arabic 7-Spice Mix
  • 2 medium Idaho® potatoes, peeled and cubed
  • 2 green bell peppers, de-seeded and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound lean ground lamb
  • 1 (14.5 ounces) can no-salt-added diced tomatoes with juice
  • 1 tablespoon fresh chopped parsley, for garnish


  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.


Serving Tip: Sprinkle on 2 tablespoons of toasted pine nuts before serving.

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

Faith Gorsky
Food Blogger
An Edible Mosaic

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