Preparation

During the 12th and 13th centuries, the Crusader states in the Levant and Cilicia became melting pots of culinary exchange. Knights returning to Europe brought Eastern spices, while local cooks adapted European cooking methods, creating fusion dishes that transcended religious boundaries.

Preparation

1. In a large bowl, combine pomegranate molasses, 2 tablespoons olive oil, all spices, garlic, and salt.
2. Add lamb cubes and massage the marinade into the meat thoroughly.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Preheat oven to 325°F (165°C).
5. Heat remaining olive oil in a large oven-safe pot or Dutch oven over high heat.
6. Remove lamb from marinade (reserve marinade) and brown on all sides in batches, about 3-4 minutes per batch.
7. Remove browned lamb and set aside. Add sliced onion to the pot and cook until softened.
8. Return lamb to pot, add reserved marinade, wine, and honey.
9. Bring to a simmer, cover tightly, and transfer to oven.
10. Braise for 2-2.5 hours until lamb is fork-tender.
11. If sauce is thin, remove lamb and reduce sauce on stovetop until thickened.
12. Serve garnished with pomegranate seeds and fresh mint.

Historical Context: A 13th century Armenian manuscript from Cilicia describes similar preparations served during feasts that brought together Crusader nobles and Armenian princes, demonstrating how food diplomacy transcended political tensions.