Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups chicken or beef stock
- 1 cup dried apricots, chopped
- 1/2 cup almonds, toasted and chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Brown the lamb chunks on all sides; remove from the pot.
- Add the onion and garlic to the pot and sauté until softened.
- Stir in cumin, cinnamon, ginger, turmeric, and cayenne pepper; cook for 1 minute.
- Return the lamb to the pot and pour in the stock. Bring to a simmer.
- Add chopped apricots, salt, and pepper. Cover and simmer for about 1.5 to 2 hours until the lamb is tender.
- Stir in toasted almonds before serving. Serve with couscous or bread.
Notes
- For extra flavor, marinate the lamb in spices the night before.
- Adjust the amount of cayenne pepper based on your heat preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Moroccan
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 20g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg