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Tender Sephardic Braised Lamb Shoulder with Apricots and Pistachios

Sephardic braised lamb shoulder - featured image
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A tender, slow-braised Sephardic lamb shoulder infused with sweet apricots and crunchy pistachios, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 3–4 pounds bone-in lamb shoulder
  • 3 tablespoons extra virgin olive oil
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken or beef broth
  • 1 cup dried apricots (about 150 grams), chopped if large
  • ½ cup green pistachios (about 60 grams), shelled and roughly chopped
  • ¼ cup fresh parsley, chopped
  • Salt and pepper to taste
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Pat lamb shoulder dry and season generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown lamb on all sides, about 4-5 minutes per side. Remove lamb and set aside.
  4. Reduce heat to medium and add sliced onions. Cook until softened and golden, about 8 minutes, stirring occasionally.
  5. Add minced garlic, cinnamon, cumin, and coriander to onions. Stir for 1-2 minutes until fragrant.
  6. Stir in tomato paste and cook for 1 minute to caramelize slightly. Pour in broth, scraping bottom of pot to lift browned bits.
  7. Return lamb to pot, nestle into sauce, and bring to a gentle simmer on stovetop.
  8. Cover pot and transfer to oven. Braise for 2.5 to 3 hours, checking at 2 hours for tenderness.
  9. About 30 minutes before end of cooking, add chopped dried apricots and stir gently.
  10. Remove lamb to serving platter. Stir sauce and add chopped pistachios and lemon zest if using.
  11. Garnish with fresh parsley and spoon apricot-infused sauce over lamb. Serve immediately.

Notes

Brown the lamb well to seal in juices and build flavor. Keep oven temperature low and avoid lifting the lid too often during braising. Add apricots 30 minutes before end to prevent mushiness. If sauce is too thin after cooking, simmer uncovered on stovetop to thicken. Let lamb rest 10 minutes before serving to redistribute juices.

Nutrition

Keywords: braised lamb, Sephardic recipe, apricots, pistachios, slow-cooked lamb, easy lamb recipe, Mediterranean lamb

Find it online: https://cooksyla.com/tender-sephardic-braised-lamb-shoulder-recipe-with-apricots-and-pistachios-perfect-for-easy-homemade-meals/