Slow-Cooked Lamb with Apricots

Slow-braised lamb with dried apricots, warm spices and almonds in a gently sweet savoury sauce.

Jump to ingredients | Jump to method

This dish uses the classic Mediterranean pairing of lamb and fruit, with the apricots added late enough to keep their shape.

Ingredients

• 1.2 kg lamb shoulder (cut into chunks)
• 2 tbsp olive oil
• 2 onions (sliced)
• 4 garlic cloves (minced)
• 1.5 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tbsp tomato paste
• 700 ml chicken or lamb stock
• 180 g dried apricots (halved)
• 1 tbsp honey
• 60 g toasted almonds
• 3 tbsp fresh parsley or coriander (chopped)
• 1.25 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Pat the lamb dry and season with salt and pepper. Heat the olive oil in a heavy casserole over medium-high heat and brown the lamb in batches. Transfer to a plate.
2. Lower the heat to medium and cook the onions for 8–10 minutes until soft and lightly golden. Add the garlic, cumin, cinnamon and coriander and stir for 30 seconds.
3. Add the tomato paste and cook for 1 minute, then return the lamb and any resting juices to the pot.
4. Pour in the stock and bring to a gentle boil. Cover partially and simmer on low heat for 90 minutes, stirring occasionally.
5. Add the dried apricots and honey and continue simmering uncovered for 25–30 minutes until the lamb is fork-tender and the sauce is lightly thickened.
6. Taste and adjust the salt, pepper or honey. The sauce should taste savoury first, with only a gentle sweetness from the fruit.
7. Rest for 10 minutes, then scatter with toasted almonds and herbs. Serve with couscous, rice or flatbread.