Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of Karoo lamb shoulder with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat, then sear the seasoned lamb shoulder until browned on all sides, removing it to a plate afterward.

3. 3

   Add 2 chopped large onions to the pot and sauté them for 8 minutes until softened, then stir in 6 minced garlic cloves and 2 tablespoons of grated fresh ginger, cooking for 1 more minute until fragrant.

4. 4

   Stir in 2 tablespoons of sumac, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground turmeric, and 1 cinnamon stick, cooking the spices for 1 minute until aromatic.

5. 5

   Return the seared lamb shoulder to the pot, then pour in 3 cups of lamb stock, add 0.5 cup of halved dried apricots and 2 bay leaves, bringing the liquid to a gentle simmer.

6. 6

   Cover the pot tightly and transfer it to a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) to slow cook for 4 hours, or until the lamb is fall-off-the-bone tender.

7. 7

   Remove the cinnamon stick and bay leaves from the pot, then taste and adjust seasoning if necessary, garnishing the dish with 0.25 cup of fresh chopped cilantro before serving.