Ingredients:

• 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

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.