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Perfect Sephardic Braised Lamb Shoulder Recipe with Apricots and Pistachios Made Easy

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A comforting and elegant Sephardic braised lamb shoulder slow-cooked with apricots and pistachios, balancing sweet and savory flavors for a tender, flavorful dish perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 4 lbs lamb shoulder, bone-in and trimmed of excess fat
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 large onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 ½ cups chicken or beef broth (homemade or low sodium)
  • 1 cup dry white wine or water (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup dried apricots, chopped
  • ½ cup shelled pistachios, roughly chopped
  • 2 tablespoons fresh parsley, chopped (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 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the lamb shoulder on all sides, about 4-5 minutes per side.
  4. Remove the lamb and set aside. Reduce heat to medium and add sliced onions to the pot. Cook, stirring occasionally, until softened and golden, about 10 minutes.
  5. Add minced garlic, cumin, cinnamon, and smoked paprika to the onions. Stir for 1-2 minutes until fragrant.
  6. Pour in the white wine or water to deglaze the pot, scraping up browned bits. Let simmer for 2-3 minutes to reduce slightly.
  7. Return the lamb shoulder to the pot and pour in broth so it comes about halfway up the meat. Bring to a simmer.
  8. Cover the pot with a lid and transfer to the oven. Braise for 3 to 3 ½ hours, turning once halfway through, until the meat is fork-tender.
  9. About 20 minutes before the lamb finishes, stir in the chopped dried apricots.
  10. Remove the pot from the oven. Take out the lamb and let it rest for 10 minutes.
  11. Stir pistachios into the braising liquid and onions for a crunchy finish.
  12. Slice or shred the lamb, spoon over the apricot and pistachio mixture, and garnish with fresh parsley. Serve warm.

Notes

If braising liquid is too thin, simmer uncovered on stove for 5-10 minutes to thicken. Rest lamb for 10 minutes before slicing to redistribute juices. Use bone-in lamb shoulder for best flavor and juiciness. Can substitute almond flour for pistachios if allergic. Slow cooker method possible by browning lamb and sautéing onions first, then cooking on low for 6-8 hours.

Nutrition

Keywords: braised lamb, Sephardic recipe, lamb shoulder, apricots, pistachios, slow cooked lamb, comfort food, easy lamb recipe

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