Print

Moroccan Lamb Shoulder with Apricots and Almonds

Moroccan Lamb Shoulder with Apricots and Almonds
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich flavors of Moroccan Lamb Shoulder with Apricots and Almonds, a dish that perfectly marries succulent lamb with sweet dried apricots and crunchy toasted almonds. This delightful recipe is ideal for family gatherings or a cozy dinner, presenting a warm blend of spices that tantalize the taste buds. The slow-braising technique guarantees tender meat that melts in your mouth, while the nutty crunch adds an exciting layer of texture. Impress your guests with this stunning centerpiece that promises to be the star of any table setting.

Ingredients

Scale
  • 4 lbs lamb shoulder, bone-in
  • 1 cup dried apricots, chopped
  • 1/2 cup toasted slivered almonds
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cinnamon stick
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika

Instructions

  1. Prepare by chopping apricots and slicing onion; mince garlic.
  2. In a Dutch oven over medium-high heat, sear the lamb shoulder until golden brown on all sides (5-7 minutes). Remove from pot.
  3. Sauté sliced onions in the same pot until translucent (about 5 minutes), then add minced garlic and sauté for another minute.
  4. Stir in spices (cumin, coriander, ginger, cinnamon stick, ground cinnamon, smoked paprika) followed by chopped apricots.
  5. Return the browned lamb to the pot; add broth to cover half of the meat. Cover and simmer on low for about 3 hours or until tender.
  6. In the last 30 minutes, remove the lid and sprinkle toasted almonds over the top before serving.

Nutrition

Find it online: https://cookingwithlola.com/moroccan-lamb-shoulder-with-apricots-and-almonds/

save me