Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 1.5 pounds of lamb shoulder cubes with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large, oven-safe clay pot or Dutch oven over medium-high heat, then sear the seasoned lamb in batches until browned on all sides, removing it to a plate.

3. 3

   Add 1 large chopped yellow onion, 2 medium chopped carrots, and 2 chopped celery stalks to the clay pot and sauté for 8 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 8 green cardamom pods, 1 cinnamon stick, and 2 bay leaves, cooking for 1 minute until fragrant.

5. 5

   Return the seared lamb to the pot along with 1 can (14.5 ounces) of diced tomatoes, 2 cups of chicken broth, and 0.5 cup of dried apricots.

6. 6

   Cover the clay pot and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the lamb is fork-tender.

7. 7

   Before serving, stir in 0.25 cup of slivered almonds and 0.25 cup of fresh chopped parsley.