Ingredients :

• 2 lbs lamb shoulder, cut into 1.5-inch chunks
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp Ras el Hanout spice blend
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 can (14.5 oz) diced tomatoes
• 3 cups low-sodium beef broth
• 2 large carrots, cut into thick rounds
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup dried apricots, halved
• Salt and black pepper to taste
• Fresh cilantro, chopped for garnish

Method :

1. Season the lamb chunks generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Sear the lamb in batches until browned on all sides, then remove and set aside.
4. Reduce heat to medium, add the onion, and cook for 5 minutes until soft.
5. Stir in the garlic, ginger, Ras el Hanout, cumin, and cinnamon, cooking for 1 minute until fragrant.
6. Return the lamb and any accumulated juices to the pot.
7. Add the diced tomatoes, beef broth, carrots, chickpeas, and dried apricots, stirring well to combine.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 75 to 90 minutes until the lamb is meltingly tender.
9. Garnish with fresh cilantro and serve hot over couscous.

Recipe Notes :

Chef Pro Tip: Searing the lamb in batches prevents crowding the pan, ensuring a deep brown crust that locks in rich flavor. Variation Idea: Swap dried apricots with dried figs or prunes for a different sweet note. Storage Tip: Keep leftovers in an airtight container in the refrigerator for up to 3 days; the flavors taste even better the next day.