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Perfect Sephardic Braised Lamb Shoulder with Apricots and Pistachios

Sephardic Braised Lamb Shoulder - featured image
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A flavorful, slow-cooked Sephardic lamb shoulder braised with apricots and pistachios, offering a perfect balance of sweet and savory flavors ideal for family dinners.

Ingredients

Scale
  • 3–4 lbs bone-in lamb shoulder
  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 4–5 garlic cloves, minced
  • 1 cup dried apricots (150g), chopped
  • ½ cup pistachios (60g), shelled and roughly chopped, preferably unsalted
  • 2 tbsp tomato paste
  • 2 cups chicken or lamb broth (480ml), homemade or low-sodium store-bought
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp ground coriander
  • Salt and black pepper, to taste
  • ¼ cup fresh cilantro or parsley, chopped for garnish
  • 1 tbsp honey (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper on all sides.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Brown the lamb on all sides, about 4-5 minutes per side, until deeply golden. Brown in batches if needed.
  4. Remove lamb and set aside. Lower heat to medium and add sliced onions. Cook, stirring occasionally, until translucent and starting to caramelize, about 7-8 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Stir in tomato paste, cinnamon, cumin, paprika, and coriander. Cook for 2-3 minutes, stirring constantly.
  7. Return the lamb to the pot, nestling it among the onions and spices.
  8. Add broth until it comes halfway up the lamb shoulder. Bring to a gentle simmer.
  9. Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 3 to 3½ hours, or until lamb is fork-tender. Check halfway through and add more broth or water if liquid is low.
  10. About 30 minutes before done, stir in chopped dried apricots and half the pistachios. Return to oven uncovered to let flavors meld and sauce thicken slightly.
  11. Once done, remove from oven and let rest for 10 minutes. Taste the sauce and add honey if desired.
  12. Garnish with remaining pistachios and fresh cilantro or parsley. Serve warm with couscous, rice, or crusty bread.

Notes

Do not rush browning the lamb as it builds flavor. Braise low and slow for tender meat. Stir spices in oil before adding liquid to unlock aroma. Monitor liquid levels during braising. Let meat rest after cooking for juicier results. Sauce can be reduced on stovetop if too thin. Leftovers taste better the next day. For slow cooker method, brown lamb first then cook on low for 6-8 hours.

Nutrition

Keywords: braised lamb, Sephardic lamb, lamb shoulder, apricots, pistachios, slow-cooked lamb, Mediterranean recipe, family dinner, one-pot meal

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