Ingredients

• 1.5 lbs Lamb shoulder, boneless, cubed
• 2 tbsp Olive oil
• 2 medium Onions, chopped
• 4 cloves Garlic, minced
• 1.5 tsp Ground cumin
• 1.5 tsp Ground coriander
• 1 tsp Sweet paprika
• 0.5 tsp Ground turmeric
• 0.25 tsp Ground cinnamon
• 14.5 oz Canned diced tomatoes
• 2 cups Beef or chicken broth
• 0.5 cup Dried apricots, halved
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro or parsley, chopped

Instructions

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until seared on all sides, then remove and set aside.

3. 3

   Reduce heat to medium, add the chopped onions to the pot, and cook until softened and translucent, about 5-7 minutes.

4. 4

   Stir in the minced garlic, ground cumin, coriander, paprika, turmeric, and cinnamon. Cook for 1 minute more until fragrant, stirring constantly.

5. 5

   Return the browned lamb to the pot. Add the diced tomatoes, beef or chicken broth, and dried apricots. Stir well to combine.

6. 6

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thin, uncover for the last 30 minutes to allow it to reduce slightly.

8. 8

   Serve the Spiced Lamb hot, garnished with fresh chopped cilantro or parsley.