Description
A delightful and comforting Moroccan dish combining tender lamb with sweet apricots and crunchy almonds.
Ingredients
Scale
- 1 lamb shoulder (bone-in)
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1/2 tsp smoked paprika
- 1/4 tsp ground ginger
- 1.5 cups beef or chicken broth
- 3/4 cup dried apricots
- 1 cup cherry tomatoes
- 1 tbsp honey
- Fresh thyme sprigs
- 1/4 cup slivered or chopped almonds (toasted)
- Fresh herbs for garnish (parsley or thyme)
Instructions
- Preheat the oven to 325°F (160°C). Season the lamb generously with salt and pepper.
- Sear the lamb in a Dutch oven with olive oil until browned on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until softened. Add cumin, cinnamon, paprika, and ginger, cooking until fragrant.
- Deglaze the pot with broth, then stir in honey, apricots, tomatoes, and thyme. Return the lamb to the pot.
- Cover and braise in the oven for 2.5 to 3 hours, until the meat is fork-tender.
- Before serving, garnish with toasted almonds and fresh herbs.
Notes
For added flavor, marinate the lamb overnight with the spices. This dish pairs well with couscous, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Moroccan lamb, braised lamb, apricot almond lamb