Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat and sear 1.5 kg lamb shoulder pieces until browned on all sides, then remove the lamb and set aside.

2. 2

   Reduce heat to medium, add 2 chopped large onions to the Dutch oven, and cook until softened, approximately 8 minutes, scraping up any browned bits from the bottom.

3. 3

   Stir in 4 minced garlic cloves, 1 inch grated fresh ginger, 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 teaspoon turmeric powder, and 4 whole star anise pods, cooking for 1 minute until fragrant.

4. 4

   Pour in 2 tablespoons white vinegar to deglaze the pot, then add 3 cups lamb stock, 1 tablespoon brown sugar, and 2 bay leaves, bringing the mixture to a simmer.

5. 5

   Return the seared 1.5 kg lamb shoulder pieces and 1 cup halved dried apricots to the Dutch oven, ensuring the lamb is mostly submerged in the liquid, then cover tightly.

6. 6

   Braise in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the 1.5 kg lamb is fork-tender.

7. 7

   Skim any excess fat from the surface of the sauce, then taste and adjust seasoning with salt and freshly ground black pepper as needed before serving.