Ingredients
Scale
- 1 kg lamb shoulder, cut in 3.5cm cubes
- 1 tsp cooking salt
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves, finely minced
- 2 brown onions, diced
- 1 1/2 tbsp tomato paste
- 2 tsp grated ginger
- 2 cinnamon sticks
- 2 1/2 cups low-sodium chicken stock
- 1 cup dried apricots
- 2 tsp lemon zest
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt (for spice mix)
- 1/2 cup toasted slivered almonds
- 1/2 cup fresh cilantro leaves
- Couscous for serving
Instructions
- Preheat your oven to 180°C (350°F).
- Combine all dry spice mix ingredients in a small bowl.
- Season the lamb cubes generously with salt and pepper.
- Heat canola oil in an oven-proof Dutch oven over high heat.
- Brown the lamb in three batches to ensure a good crust, then remove and set aside.
- Lower heat to medium-high and cook onions and garlic for 3 minutes until softened.
- Stir in tomato paste and fresh ginger, cooking for 1 minute.
- Return the lamb to the pot along with the spice mix, cinnamon sticks, chicken stock, and dried apricots.
- Cover and transfer to the preheated oven.
- Cook for approximately 2 to 2.5 hours until the lamb is fork-tender.
- Stir in lemon zest before serving.
- Serve warm over couscous, garnished with toasted slivered almonds and fresh cilantro.
Notes
- Ensure you brown the lamb in batches to avoid steaming; the crust is essential for the depth of the final sauce.
- You can prepare this dish a day in advance as the flavors often improve after sitting overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 150
- Category: Slow Cooker Lamb
- Method: Slow-cooked Braising
- Cuisine: Moroccan