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- Preparing Time: 9 hours and 50 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon ground cinnamon
- salt to taste
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter
- 1 teaspoon ground coriander
- 1/2 cup water
- 1/2 teaspoon ground cloves
- 1/2 cup raisins
- 1 teaspoon ground black pepper
- 1 tablespoon paprika
- 1/3 cup honey
- 2 cinnamon sticks
- 1/4 teaspoon ground turmeric
- 1 cup diced carrots
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon red pepper flakes (optional)
- 1 shallot, finely chopped
- 1 cup chopped dried apricots
- 2 cloves garlic, finely chopped
- 1 tablespoon lemon juice, or more to taste
- 1/4 teaspoon cayenne pepper, or more to taste
- 2 medium onions, finely chopped
- 2 cups whole blanched almonds
- 1 1/2 teaspoons ras el hanout (optional)
- 3 pounds lamb shoulder, trimmed and cut into cubes
- 3 cups chicken stock, or more as needed
- 1/2 cup pitted, chopped prunes (optional)
- Carbohydrate 34.7
- Cholesterol 79
- Fat 32.2
- Protein 21.6
- Sodium 295
- Calories 494 calories;
Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish. Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight. Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry. Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.
