Jawhara Delight

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) beef or vegetable broth 250ml (1 cup) beef or vegetable broth
• 200g (7 oz) dried apricots 200g (7 oz) dried apricots
• 100g (3.5 oz) whole almonds 100g (3.5 oz) whole almonds
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb chunks to the pot and cook until they are browned on all sides.
3. 3.
   In a small bowl, mix together the cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper. Sprinkle this spice mixture over the lamb and stir well to coat the meat evenly.
4. 4.
   Pour in the diced tomatoes and broth, and bring the mixture to a simmer. Cover the pot and let it cook on low heat for about 2 hours, or until the lamb is tender.
5. 5.
   Add the dried apricots and almonds to the pot, and continue cooking for an additional 30 minutes, until the apricots plump up and the flavors meld together.
6. 6.
   Serve the Jawhara Delight hot, garnished with fresh cilantro. It pairs perfectly with fluffy couscous or warm crusty bread.

Treat your ingredients with care...

• Dried Apricots — If your apricots are too dry, soak them in warm water for 10 minutes before adding them to the stew. This will help them plump up and become tender.
• Almonds — For an extra burst of flavor, lightly toast the almonds in a dry skillet before adding them to the stew. This will enhance their nuttiness and add a delightful crunch.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jawhara Delight in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with fluffy couscous or warm crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish each serving of Jawhara Delight with a sprinkle of fresh cilantro leaves. The vibrant green color will add a pop of freshness to the dish and make it even more visually appealing.