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1
Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat.
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2
Cook and stir until the sugar dissolves.
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3
Then increase the heat so the mixture simmers.
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4
Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes.
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5
Turn the heat to very low and keep the sauce warm while you cook the lamb.
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6
While the sauce is cooking, heat a large ovenproof skillet over medium-high heat.
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7
Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet.
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8
Cook on each side for 5 minutes.
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9
Transfer to a cutting board and let rest for 3 minutes.
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10
Cut the lamb crosswise into 1/2-inch-thick slices.
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11
Put the slices on the plates and spoon on the sauce.
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12
Sprinkle with the pomegranate seeds and serve right away.
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13
Bring 1 cup water to a boil in a small saucepan.
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14
Line a plate with paper towels.
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15
Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance.
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16
Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total.
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17
Transfer the chiles to the paper towels to drain.
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18
Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes.
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19
Drain the chiles and reserve them and the soaking liquid separately.
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20
Discard the oil and wipe the skillet clean.
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21
Set it back over medium-high heat.
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22
In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil.
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23
Season with salt and pepper, toss gently and put them in the hot skillet.
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24
Cook until they're charred with visible black spots, about 7 minutes on each side.
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25
Transfer the vegetables to a clean bowl and let them cool to room temperature.
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26
Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth.
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27
Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month.
