Algerian Spiced Lamb Shoulder with Apricots

Ingredients

• 2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup dried apricots 1 cup dried apricots
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the ground cumin, ground coriander, ground cinnamon, and saffron threads.
3. 3.
   Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.
4. 4.
   Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Add the lamb shoulder to the pot and sear on all sides until browned, about 5 minutes per side.
6. 6.
   Remove the lamb from the pot and set aside.
7. 7.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
8. 8.
   Return the lamb shoulder to the pot and add the dried apricots.
9. 9.
   Pour in the chicken or vegetable broth, ensuring that the liquid covers about two-thirds of the lamb shoulder.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Cover the pot with a lid and transfer it to the preheated oven.
12. 12.
    Cook for approximately 3 to 4 hours, or until the lamb is tender and easily pulls apart with a fork.
13. 13.
    Remove the pot from the oven and let the lamb rest for a few minutes before serving.
14. 14.
    Serve the Spiced Lamb Shoulder with Apricots hot, accompanied by couscous or crusty bread.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with a good amount of marbling, as this will ensure a tender and flavorful end result.
• Saffron threads — To enhance the flavor and color of the dish, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the spice mixture.
• Dried apricots — If the dried apricots are too firm, you can soak them in warm water for 10-15 minutes to soften them before adding them to the dish.

Tips & Tricks

• For an extra burst of flavor, add a tablespoon of honey to the sauce during the last 30 minutes of cooking.
• If you prefer a thicker sauce, you can remove the lamb shoulder from the pot once it's cooked and simmer the sauce on the stovetop until it reaches your desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious filling for sandwiches or wraps.

Serving advice

Serve the Spiced Lamb Shoulder with Apricots on a large platter, garnished with fresh herbs such as parsley or cilantro. Accompany the dish with fluffy couscous or crusty bread to soak up the flavorful sauce.

Presentation advice

To create an appealing presentation, arrange the tender lamb shoulder on the platter and surround it with the tangy apricots. Drizzle some of the sauce over the meat and apricots, and sprinkle with chopped fresh herbs for a pop of color.