Ingredients
For the Lamb
4 lbs lamb shoulder, bone-in
For the Apricot Mixture
1 cup dried apricots, chopped
1/2 cup toasted slivered almonds
For the Aromatics
1 large onion, thinly sliced
4 cloves garlic, minced
For the Spices
1 cinnamon stick
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
Additional
2 tablespoons olive oil
1 1/2 cups chicken or beef broth
Instructions
- Preheat the oven to 325°F (165°C).
- Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
- In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Sear the lamb on all sides until browned, about 4–5 minutes per side. Remove and set aside.
- In the same pot, add the sliced onion and cook for 5–7 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the cumin, coriander, ground ginger, ground cinnamon, smoked paprika, and cinnamon stick. Stir for 30 seconds to toast the spices.
- Pour in the broth and scrape up any browned bits from the bottom of the pot.
- Return the lamb to the pot, cover with a lid, and transfer to the oven.
- Roast for about 2 1/2 to 3 hours, or until the lamb is fork-tender and easily pulls apart.
- During the last 30 minutes of cooking, stir in the chopped dried apricots around the lamb so they soften and infuse the sauce.
- Once cooked, remove from the oven and let rest for 10–15 minutes. Sprinkle with toasted slivered almonds before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: moroccan
Nutrition
- Calories: 620 kcal per serving