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Moroccan Lamb Shoulder with Apricots and Almonds

Moroccan Lamb Shoulder with Apricots and Almonds
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Indulge in the exquisite flavors of Moroccan Lamb Shoulder with Apricots and Almonds, a dish that captures the essence of North African cuisine. This tender lamb shoulder is slow-cooked to perfection, infused with aromatic spices, and complemented by the sweetness of apricots and the crunch of toasted almonds. Ideal for family gatherings or special occasions, this recipe is sure to impress your guests while offering a comforting meal at home. With a harmonious blend of rich flavors and textures, this Moroccan-inspired dish is a true culinary delight.

Ingredients

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  • 4 lbs lamb shoulder, bone-in
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup dried apricots, chopped
  • 1/2 cup toasted slivered almonds
  • 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 all ingredients by chopping apricots, slicing onion, and mincing garlic.
  2. In a Dutch oven over medium-high heat, sear the lamb shoulder on all sides until browned (about 4-5 minutes per side). Remove from pot.
  3. In the same pot, sauté sliced onions until translucent (about 5 minutes), then add minced garlic for an additional minute.
  4. Stir in spices and chopped apricots to coat the onions.
  5. Return the lamb to the pot and pour in enough broth to cover half of it. Add the cinnamon stick. Bring to a boil then reduce heat to low, cover, and simmer for about 3 hours until tender.
  6. Once cooked, allow lamb to rest before slicing and serve topped with sauce and toasted almonds.

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