Ingredients

  • 2 pounds lamb shoulder
  • 2 tablespoons unsalted butter
  • 1 small onion, grated (about 1/3 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ¼ cup apricot preserves
  • cup red wine vinegar
  • 1 20-ounce can chickpeas, drained and rinsed
  • 2 cups chicken stock
  • ¼ cup raisins
  • ¼ cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Cooked couscous, for serving
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      657 calories; 40 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 34 grams protein; 121 milligrams cholesterol; 837 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Trim excess fat from the lamb and cut into 1-inch cubes.
  2. In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
  3. Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
  4. Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

2 hours

Dining and Cooking