Moroccan Spiced Lamb with Apricots and Almonds

Ingredients

For the lamb

• 2 pounds lamb shoulder, cut into large chunks

• 2 tablespoons olive oil

• 1 large onion, sliced

• 4 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon smoked paprika

• 1 teaspoon turmeric

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1 cup dried apricots

• 1 cup chicken broth or water

• 1 tablespoon honey

• 1 handful toasted almonds

• Fresh parsley for finishing

Instructions

1. Brown the lamb Heat your Nutri Stahl Dutch oven or sauté pan over medium. Add olive oil and brown the lamb on all sides. Remove and set aside.

2. Build the base Add onions and garlic to the pan. Let them soften in the residual fat without burning; the cookware’s even heat helps here.

3. Bloom the spices Add cumin, cinnamon, ginger, paprika, turmeric, salt, and pepper. Stir until aromatic.

4. Add fruit and liquid Add apricots, broth (or water), and honey. Stir to combine.

5. Return the lamb and seal Place the lamb back into the pot. Cover with the Nutri Stahl lid to create a moisture‑sealed braising environment.

6. Slow simmer Reduce heat to low and cook for 60 to 75 minutes. The lamb becomes tender and the apricots melt into the sauce.

7. Finish Stir in toasted almonds and adjust seasoning. Add parsley before serving.

Suggested Side: Cardamom Couscous

Pairs perfectly with the sweet‑savory lamb.

Ingredients

• 1 cup couscous

• 1 cup boiling water

• 1 tablespoon butter

• Pinch of cardamom

• Salt

Instructions

1. Place couscous, butter, cardamom, and salt in a Nutri Stahl saucepan.

2. Pour boiling water over it, cover, and let sit 5 minutes.

3. Fluff with a fork.