Ingredients & Substitutes

Instructions

1. 1

   Pat dry 900 grams of boneless lamb shoulder cubes thoroughly with paper towels, then season them generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned lamb cubes in batches until nicely browned on all sides, removing them to a plate after each batch.

3. 3

   Add 1 large finely chopped yellow onion to the pot, sautéing for 5 minutes until softened, then stir in 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, and 0.5 teaspoon of ground cinnamon, cooking for 1 minute until fragrant.

4. 4

   Return the seared lamb to the pot and add 3 tablespoons of harissa paste, 400 grams of undrained canned diced tomatoes, 500 milliliters of chicken broth, 100 grams of halved pitted dried prunes, 100 grams of halved dried apricots, and 2 tablespoons of honey, stirring well to combine all ingredients.

5. 5

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and allow the stew to slow-cook for 3 to 4 hours, or until the lamb is fork-tender.

6. 6

   Taste and adjust the seasoning if necessary, then ladle the hearty stew into individual serving bowls, garnishing each portion with 0.25 cup of freshly chopped cilantro and 0.25 cup of toasted slivered blanched almonds before serving hot.