Ingredients:

  • 2 lbs (900g) lamb shoulder, cut into 1½-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon (8g) ground cumin
  • 1 tablespoon (8g) ground coriander
  • 1 teaspoon (2g) ground cinnamon
  • 1 teaspoon (5g) smoked paprika
  • 1 can (14.5 oz / 410g) diced tomatoes, undrained
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (150g) dried apricots, halved
  • 2 cups (480ml) low-sodium chicken broth
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Toasted almond slivers (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside.
  2. In the same skillet, add chopped onion and garlic; sauté until translucent.
  3. Stir in cumin, coriander, cinnamon, and smoked paprika; cook for 1 minute until fragrant.
  4. Transfer the sautéed mixture to the crock pot. Add browned lamb, diced tomatoes, chickpeas, dried apricots, and chicken broth. Season with salt and pepper.
  5. Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
  6. Check for doneness—lamb should be tender. Garnish with chopped cilantro or parsley and toasted almond slivers before serving.