Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim and cut 1.5 kilograms of boneless lamb shoulder into 5-centimeter cubes, then season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

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

3. 3

   Add 2 finely diced medium yellow onions to the same pot and sauté for 8 minutes until softened, then stir in 4 minced garlic cloves and 2 centimeters of grated fresh ginger and cook for 1 minute more until fragrant.

4. 4

   Crush 10 green cardamom pods slightly, then add them along with 1 cinnamon stick, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of turmeric powder to the pot, cooking for 1 minute while stirring constantly until aromatic.

5. 5

   Return the seared lamb to the pot, then pour in 400 grams of canned crushed tomatoes and 750 milliliters of lamb broth, bringing the mixture to a gentle simmer before covering and reducing heat to low.

6. 6

   Stir in 12 pitted Medjool dates and 1 cup of dried apricots, ensuring they are submerged, then slow-cook for 2.5 to 3 hours or until the lamb is fork-tender, stirring occasionally.

7. 7

   Adjust the seasoning with additional salt and pepper if needed, then garnish with 0.25 cup of fresh chopped cilantro before serving this rich stew warm.