Ingredients Jump to Instructions ↓

  1. 3 lbs. lamb shoulder or neck, trimmed of fat and cut into 2 1/2 inch cubes

  2. 1 teaspoon ground ginger

  3. 1 teaspoon freshly ground black pepper

  4. 1 teaspoon cinnamon

  5. 1/4 teaspoon turmeric

  6. 1/4 teaspoon cayenne

  7. 1/4 teaspoon cardamom

  8. 1/4 teaspoon ground coriander

  9. 1/4 teaspoon nutmeg

  10. 1/4 teaspoon cloves

  11. 1/2 cup water

  12. 1/2 cup (1 stick) unsalted butter

  13. 2 medium onions, finely chopped

  14. 2 cloves garlic, finely chopped

  15. 2 cinnamon sticks

  16. 3 cups chicken stock or water

  17. 1 1/2 cups dried apricots, roughly chopped, or raisins

  18. 1 1/2 cups almonds, whole and blanched

  19. 1/3 cup honey

  20. 1-2 Tbsp freshly squeezed lemon juice

  21. 1 cup carrots, cut into 1/2-inch thick slices

  22. 1/2 cup flat-leaf parsley, chopped

Instructions Jump to Ingredients ↑

  1. In a bowl combine the ginger, pepper, cinnamon, turmeric, cayenne, coriander, cardamom, nutmeg, cloves and water and mix well. Add the meat and rub in the paste, coating evenly. Cover and refrigerate overnight.

  2. In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat. Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.

  3. Add the marinated meat (including the marinade) to the pot and then the chicken stock. Bring the stock to a boil, and skim off any scum that appears.

  4. Reduce the heat to low, cover and simmer, stirring from time to time. Add water if the pot becomes too dry. Stew until the meat is tender, about 1 1/2 hours, more if needed.

  5. Add the apricots, almonds, honey, and carrots and simmer, uncovered, stirring often to prevent scorching, until the meat is very soft and almost falling apart, about 30 minutes longer. The sauce should reduce to a syrupy glaze. At this point taste and add lemon juice to desired level. The lemon juice brings some balance to the sweetness from the honey and apricots.

  6. Note: this recipe can be prepared in advance up to this point. Allow to cool, refrigerate and serve within a couple of days.

  7. Stir in the chopped parsley and transfer to a warmed serving dish. Serve immediately with couscous or rice.


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