Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160°C (325°F) and heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat.

2. 2

   Brown 1.5 kg of lamb shoulder chunks on all sides for about 8-10 minutes until deeply colored, then remove the lamb from the pot and set it aside.

3. 3

   Add 2 thinly sliced large onions to the same pot and sauté them, stirring occasionally, until they are softened and translucent, about 5-7 minutes.

4. 4

   Stir in 6 minced garlic cloves, 2 tablespoons grated fresh ginger, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground cinnamon, and 1 teaspoon sweet paprika, cooking for 1 minute until the spices become fragrant.

5. 5

   Return the browned lamb to the pot, then add 2 tablespoons of tomato paste, 3 cups of chicken broth, and 0.5 teaspoon of saffron threads that have been steeped in 0.25 cup warm water; bring the mixture to a gentle simmer.

6. 6

   Cover the pot tightly with its lid and transfer it to the preheated oven, slow-cooking for 3 hours, or until the lamb is exceedingly tender and easily shreds.

7. 7

   After 3 hours, stir in 1 cup of halved dried apricots and 1 can (400g) of drained and rinsed chickpeas, then continue to cook, uncovered, in the oven for another 30 minutes to allow the sauce to thicken slightly.

8. 8

   Serve the slow-cooked saffron lamb and apricot dish hot over a bed of fluffy couscous or rice, garnished generously with 0.5 cup toasted slivered almonds and 0.25 cup fresh chopped cilantro.