Eid Celebration Lamb and Pomegranate Tacos

Name: Eid Celebration Lamb and Pomegranate Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 lb (1800 g) lamb shoulder, bone-in or boneless, cut into 2-inch chunks, patted dry with paper towels; 1½ teaspoon (9 g) kosher salt; ¾ teaspoon (2 g) black pepper, freshly ground; 3 tablespoon (45 ml) extra-virgin olive oil; 2 large (350 g) yellow onion, cut into 1-inch pieces, cut into 1-inch pieces; 6 clove (30 g) garlic, minced, minced; 1 stick (3 g) cinnamon stick, whole; 1 teaspoon (3 g) cumin seed, whole; ¾ teaspoon (2 g) coriander seed, whole; ⅓ cup (80 ml) pomegranate molasses; 1½ cup (360 ml) beef or lamb stock, unsalted; 2 leaf (1 g) bay leaf; ½ cup (120 ml) tahini, well-stirred; 3 tablespoon (45 ml) fresh lemon juice; ¼ cup (60 ml) water, room temperature; 2 clove (10 g) garlic, minced, minced; kosher salt, to taste; 18 tortilla (540 g) corn tortillas, 6-inch; 1 cup (175 g) pomegranate arils, fresh; 1 cup (20 g) fresh mint leaves, torn, torn or whole leaves; ½ cup (40 g) crispy fried shallots or crispy onions, store-bought or homemade (optional); ½ cup (15 g) fresh cilantro, chopped, chopped (optional); 2 whole (100 g) lime, cut into wedges, cut into wedges (optional)

From the MyKitchenBank Kitchen

A festive fusion of Middle Eastern and Mexican flavors: tender braised lamb shoulder infused with pomegranate molasses, warm spices, and caramelized onions, served in soft corn tortillas with creamy tahini sauce, pomegranate arils, fresh mint, and crispy shallots. Perfect for holiday gatherings and celebrations.

Prep: 20 min
Cook: 3 hr
Wait: 15 min
Total: 3 hr 35 min
Makes: 18 tacos (3 per person)

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Ingredients

6 servings

For the braised lamb
4 lb (1800 g) lamb shoulder, bone-in or boneless, cut into 2-inch chunks, patted dry with paper towels
1½ teaspoon (9 g) kosher salt
¾ teaspoon (2 g) black pepper, freshly ground
3 tablespoon (45 ml) extra-virgin olive oil
2 large (350 g) yellow onion, cut into 1-inch pieces, cut into 1-inch pieces
6 clove (30 g) garlic, minced, minced
1 stick (3 g) cinnamon stick, whole
1 teaspoon (3 g) cumin seed, whole
¾ teaspoon (2 g) coriander seed, whole
⅓ cup (80 ml) pomegranate molasses
1½ cup (360 ml) beef or lamb stock, unsalted
2 leaf (1 g) bay leaf
For the tahini sauce
½ cup (120 ml) tahini, well-stirred
3 tablespoon (45 ml) fresh lemon juice
¼ cup (60 ml) water, room temperature
2 clove (10 g) garlic, minced, minced
kosher salt, to taste
For serving
18 tortilla (540 g) corn tortillas, 6-inch
1 cup (175 g) pomegranate arils, fresh
1 cup (20 g) fresh mint leaves, torn, torn or whole leaves
½ cup (40 g) crispy fried shallots or crispy onions, store-bought or homemade (optional)
½ cup (15 g) fresh cilantro, chopped, chopped (optional)
2 whole (100 g) lime, cut into wedges, cut into wedges (optional)

Equipment (7)

Dutch oven or large heavy-bottomed pot with lid (5–6 quart)
Small skillet
Mortar and pestle or spice grinder
Sharp chef's knife
Cutting board
Whisk
Shallow serving bowl or platter

Steps

Before you start

Pat lamb shoulder dry before searing to develop a golden crust
Toast whole spices in a dry pan for 1–2 minutes to unlock their aromatics before grinding
Have all braising ingredients prepped and ready before you start cooking the meat
Pomegranate arils can be seeded up to 2 days ahead and stored in the fridge

1
Toast and grind spices
- In a small dry skillet over medium heat, toast the cumin seeds, coriander seeds, and cinnamon stick for 1–2 minutes, stirring occasionally, until fragrant and lightly browned.
- Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.
- Set aside.
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Ready when: Spices are fragrant and lightly browned
Tip: Don't skip toasting—it develops the deeper, more complex flavors essential to this dish.
2
Season and sear lamb
- Pat the lamb chunks dry with paper towels.
- Toss with 1.5 teaspoons kosher salt and 0.75 teaspoon black pepper.
- Heat 3 tablespoons olive oil in a 5–6 quart Dutch oven or heavy pot over medium-high heat until shimmering.
- Working in batches to avoid crowding, sear the lamb for 3–4 minutes per side, developing a golden-brown crust.
- Transfer to a plate.
- Do not crowd the pan; sear in batches if needed.
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Ready when: Lamb is golden brown on all sides
Tip: Patting the lamb dry ensures a better crust. Don't move the pieces around too much; let them develop color undisturbed.
3
Build the braising base
- In the same pot, reduce heat to medium.
- Add the 2 large onion pieces and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
- Add the 6 minced garlic cloves and the toasted spice mixture, stirring constantly for 1 minute until fragrant.
- Pour in the 0.33 cup pomegranate molasses and scrape the bottom of the pot to release any browned bits, cooking for 1 minute more.
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Ready when: Onions are golden and spices are fragrant
Tip: Scraping the pot releases fond (caramelized bits) that add depth to the braising liquid—don't skip this.
4
Return lamb and add braising liquid
- Return the seared lamb and any accumulated juices to the pot.
- Add the 1.5 cups beef or lamb stock and the 2 bay leaves.
- Stir gently to combine.
- Increase the heat to medium-high and bring to a simmer.
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Ready when: Liquid reaches a gentle simmer
5
Braise lamb in ovenOven 325°F / 165°C
- Cover the pot with a lid and transfer to a preheated 325°F (160°C) oven.
- Braise for 2 hours 30 minutes to 3 hours, stirring occasionally (around the 1.5-hour mark), until the lamb is very tender and falls apart easily when pressed with a fork.
- The meat should be nearly falling off the bone.
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Ready when: Lamb is fork-tender and nearly shreds when pressed
Tip: If the braising liquid reduces too much during cooking, add a splash of water to prevent drying out.
6
Make tahini sauce
- While the lamb braises, prepare the tahini sauce.
- In a small bowl, whisk together the 0.5 cup tahini and 2 minced garlic cloves.
- Gradually add the 3 tablespoons lemon juice and 0.25 cup water, whisking until smooth and creamy.
- The sauce will thicken slightly.
- Season to taste with kosher salt.
- If the sauce is too thick, add a tablespoon of water at a time until you reach a drizzle consistency.
- Set aside at room temperature.
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Ready when: Sauce is smooth, creamy, and drizzles easily
Tip: Add the liquid slowly to avoid lumps. The tahini should be well-stirred before use to evenly distribute the sesame oil.
7
Rest and shred lamb
- Remove the pot from the oven and let the lamb rest, uncovered, for 10–15 minutes.
- The residual heat will keep the meat warm while you prepare to serve.
- Using two forks, shred or pull the lamb directly in the pot, breaking it into bite-sized pieces.
- Stir the shredded lamb into the braising liquid to coat evenly.
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Ready when: Lamb shreds easily into tender pieces
Tip: Resting prevents the meat from being piping hot and difficult to handle. The braising liquid keeps it moist.
8
Warm tortillasOven 300°F / 150°C
- While the lamb rests, warm the 18 corn tortillas.
- Place them one at a time directly over a medium flame on a gas stovetop, or wrap them in aluminum foil and warm in a 300°F (150°C) oven for 5–10 minutes.
- Alternatively, warm them in a dry skillet over medium heat for 30 seconds per side.
- Keep warm in a kitchen towel.
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Ready when: Tortillas are pliable and warm throughout
Tip: Warm tortillas are more pliable and won't crack when you fill them. A kitchen towel keeps them steamy and soft.
9
Assemble tacos
- Lay a warm corn tortilla on a flat surface or plate.
- Spoon about 3 tablespoons of the shredded lamb (with a little braising liquid) into the center of each tortilla.
- Top with a drizzle of tahini sauce (about 1 tablespoon per taco), a small handful of pomegranate arils, a few torn mint leaves, and a small pinch of cilantro if using.
- Add a small handful of crispy shallots if you have them.
- Serve with lime wedges alongside for squeezing over just before eating.
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Ready when: Tacos are assembled with balanced toppings
Tip: Assemble tacos to order for the best presentation. The tahini sauce will set slightly as it cools, creating a cohesive bite.

Good to know

Tips

This recipe is best made with a cut like lamb shoulder that contains enough fat and collagen to become melt-in-your-mouth tender during braising. Avoid lean cuts like lamb loin.
Pomegranate molasses is a concentrated reduction of pomegranate juice with a deep, sweet-tart flavor. It's widely available in Middle Eastern markets and online; it's worth seeking out for its unique taste, but the vinegar-honey substitution works in a pinch.
For a crowd, you can set up a taco bar with all components so guests assemble their own—it's festive and lets everyone customize their tacos.
Crispy fried shallots are a store-bought product available at most supermarkets in the international or Asian foods aisle. They add a delightful crunch and are optional but highly recommended for texture contrast.

Make ahead

The braised lamb (without the shredding) can be prepared up to 2 days ahead, cooled, and refrigerated in its braising liquid. Reheat gently in a 350°F (175°C) oven for 30–45 minutes, covered, until warmed through. The tahini sauce can be made up to 1 day ahead and stored in an airtight container in the refrigerator; let it come to room temperature and thin with a splash of water if needed before serving. Pomegranate arils can be seeded and stored in an airtight container for up to 2 days.

Storage & reheating

Leftover shredded lamb with braising liquid keeps in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat or in a covered pot in a 350°F (175°C) oven for 15–20 minutes. The dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. Tahini sauce keeps refrigerated for up to 4 days. Assemble tacos fresh for best flavor and texture.

Substitutions

pomegranate molasses → red wine vinegar or balsamic vinegar (use 1/4 cup) mixed with 1 tablespoon honey. Vinegar provides acidity and tanginess, while honey adds sweetness. This substitution loses the distinctive pomegranate note but maintains the sweet-tart flavor profile.
tahini, well-stirred → Greek yogurt or sour cream (use 0.5 cup mixed with 1 tablespoon olive oil). Yogurt creates a tangier, lighter sauce. Thin with lemon juice and water as needed. The sauce will be less nutty but still creamy.
beef or lamb stock, unsalted → chicken stock or vegetable stock, or water with a pinch of dried lamb bouillon cube. Any flavorful liquid works; lamb stock is ideal but beef is a good substitute. Chicken or vegetable stock will be milder in flavor.
corn tortillas, 6-inch → flour tortillas, pita bread, or flatbread. Corn tortillas are traditional and have a pleasant earthiness. Flour tortillas or pita will change the texture but work well with the fillings.