Serves 6
Prep Time: 1 Hour
Cook Time: 2 Hours
Ingredients
2.5lbs Lamb Blade Chops or Boneless Leg of Lamb
4tbsp Olive Oil
1 Large Red Onion Thinly Sliced
1tbsp Ground Turmeric
2tsp Ground Ginger
1tsp Ground Cardamom
1tsp Ground Clove
1tsp Ground Allspice
1tsp Ground Nutmeg
2tsp Salt
1tsp Ground Black Pepper
5 Cloves Garlic Chopped
1tbsp Harissa Paste
2 Cinnamon Sticks
2 1/2 Cups Chicken Stock
1tbsp Honey
1tsp Lemon Juice
1/2 Cup Dried Apricots Cut into Quarters
1/2 Cup Dried Tart Cherries
1 Butternut Squash Peeled & Cubed
1 Large Sweet Potato Peeled & Cubed
Garnish
Chopped Cilantro
Toasted Almonds
Instructions
- Preheat the oven to 400 degrees.
- Prep all your vegetables according to the ingredient list.
- In a large cast iron casserole dish or dutch oven heat 4tbsp olive oil on medium high heat. Once glossy brown your lamb for 4-5 minutes on both sides. You’re looking for a brown crust to form. Remove from the pan and set aside till later.
- Reduce heat to low and add sliced onion. Sauté for 2-3 minutes till just softened.
- Add all your dried spices and give a quick stir.
- Add garlic and stir until fragrant and then stir in harissa paste.
- Pour in chicken stock, honey, and lemon juice. Stir until well mixed.
- Add lamb back into the pot, add cinnamon sticks, place lid on top, and move to the oven. Cook for 1 hour.
- After 1 hour remove from the oven and add dried cherries, dried apricots, squash, and sweet potatoes. Put the lid back on and return to the oven for 30 minutes.
- After 30 minutes remove the lid, increase oven temperature to 450 degrees, and continue to cook for another 30 minutes. Lamb should be tender and pull apart easily.
- Serve with couscous and garnish with chopped cilantro and toasted almonds.
Notes: Pairs Beautifully with a butter California Chardonnay or a French Beaujolais.
Leave a Reply