Ingredients
Scale
- 2 lbs lamb shoulder (cut into 1.5-inch cubes)
- 3 tbsp olive oil
- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 2 tbsp fresh ginger (grated)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika (sweet or smoked)
- 0.5 tsp turmeric
- 0.25 tsp cayenne pepper (adjust to taste)
- 2 tbsp tomato paste
- 1 can diced tomatoes (14.5 oz)
- 3 cups beef or chicken broth
- 1 cup dried apricots (halved)
- 1 can chickpeas (15 oz, drained and rinsed)
- 2 large carrots (cut into chunks)
- 2 medium sweet potatoes (cut into 1-inch cubes)
- 1 preserved lemon (rinsed and chopped or zest of 1 lemon)
- 0.5 cup green olives (pitted)
- 0.25 cup fresh cilantro (chopped)
- 0.25 cup fresh mint (chopped)
- Salt and pepper (to taste)
Instructions
- Season the lamb with salt and pepper. In a Dutch oven over medium-high heat, brown the lamb in 2 tablespoons of olive oil for about 5–7 minutes.
- Remove the lamb from the pot and sauté onions until golden brown. Add minced garlic and grated ginger; cook briefly.
- Toast spices in the onion mixture for about a minute. Stir in tomato paste until well combined.
- Return lamb to the pot along with diced tomatoes and broth. Bring to a boil then reduce heat to low.
- Cover and simmer for one hour.
- Add carrots, sweet potatoes, and dried apricots; cover and simmer until vegetables are tender (about another hour).
- Fold in chickpeas, olives, and preserved lemon; simmer uncovered for an additional 10–15 minutes.
- Stir in freshly chopped herbs before serving hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 80mg