Ingredients:

  • 2 lbs (900g) lamb shoulder, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 can (14 oz/400g) diced tomatoes
  • 2 cups (475ml) chicken stock
  • 1 cup (150g) dried apricots, halved
  • ½ cup (75g) slivered almonds, toasted
  • Salt and pepper to taste
  • Fresh coriander (cilantro), chopped (for garnish)
  • Lemon wedges (for garnish)

Instructions:

  1. Season lamb pieces with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and brown lamb pieces on all sides, working in batches if necessary. Remove and set aside.
  3. In the same pot, add onions and cook until soft (about 5-7 minutes), then stir in garlic and cook for another minute.
  4. Mix in cumin, cinnamon, ginger, paprika, and cayenne (if using), cooking for 1-2 minutes until fragrant.
  5. Return lamb to the pot, add diced tomatoes and chicken stock, then bring to a simmer.
  6. Stir in apricots, cover, and reduce heat to low.
  7. Let simmer for 1 hour and 15 minutes until lamb is tender, stirring occasionally.
  8. Stir in toasted almonds just before serving and season with salt and pepper.
  9. Serve garnished with fresh coriander and lemon wedges on the side.