Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, sliced into thick rounds
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
  • 1.5 tsp Ras el Hanout
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 cups low-sodium beef broth
  • 1 can (14.5oz) diced tomatoes
  • 1/2 cup dried apricots, halved
  • 1/2 cup Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the lamb cubes completely dry with paper towels to ensure proper searing.
  2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  3. Brown the lamb in batches until a deep mahogany crust forms; remove meat and set aside.
  4. In the same pot, sauté onions and carrots until onions are translucent and golden.
  5. Stir in minced garlic and grated ginger and cook for 60 seconds until fragrant.
  6. Stir in Ras el Hanout, ground cinnamon, salt, and black pepper to bloom the spices.
  7. Return the browned lamb to the pot. Add the cinnamon stick, bay leaves, beef broth, diced tomatoes, and halved dried apricots.
  8. Cook on low heat in a slow cooker for 6 hours or simmer on the stovetop for 2.5 hours until meat is fork-tender.
  9. Allow the stew to cool and refrigerate for 8 to 24 hours to allow proteins to relax and flavors to homogenize.
  10. Reheat the stew gently and serve topped with a dollop of Greek yogurt, fresh cilantro, and a drizzle of lemon juice.