Ingredients
Scale
- 2 lbs lamb shoulder (cut into 1.5-inch cubes)
- 3 tbsp olive oil
- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 2 tbsp fresh ginger (grated)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 0.5 tsp turmeric
- 0.25 tsp cayenne pepper
- 2 tbsp tomato paste
- 1 can diced tomatoes (14.5 oz)
- 3 cups beef or chicken broth
- 1 cup dried apricots (halved)
- 1 can chickpeas (15 oz, drained and rinsed)
- 2 large carrots (cut into chunks)
- 2 medium sweet potatoes (cut into cubes)
- 1 preserved lemon (rinsed and chopped or zest of 1 lemon)
- 0.5 cup green olives (pitted)
- 0.25 cup fresh cilantro (chopped)
- 0.25 cup fresh mint (chopped)
- Salt and pepper (to taste)
Instructions
- Season lamb pieces with salt and pepper. In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb in batches for about 5 minutes.
- Remove browned lamb and sauté chopped onions in the same pot until translucent, about 4 minutes. Add minced garlic and grated ginger; cook for an additional minute.
- Stir in spices and toast them for about 30 seconds before adding tomato paste.
- Pour in diced tomatoes and broth; return lamb to pot, bringing everything to a gentle simmer.
- Cover and simmer on low heat for one hour.
- Stir in carrots, sweet potatoes, and dried apricots; cover again and simmer until vegetables are tender, about one more hour.
- Add chickpeas and olives; mix in preserved lemon. Simmer uncovered for another 10–15 minutes.
- Stir in freshly chopped cilantro and mint just before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow-cooking
- Cuisine: North African
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 12g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 90mg