This was a recipe I plucked from the NYT since I had about 3 extra pounds of lamb from an evaluation recipe last week. Not much of a lamb fan myself, I was surprised that I actually enjoyed a small bowl of it. Alex had three bowls so I think it’s safe to say that if you DO like lamb, you should try this.
Recipe courtesy of the NYT
- 2 pounds lamb shoulder
- 2 tablespoons unsalted butter
- 1 small onion, grated (about 1/3 cup)
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 cup apricot preserves
- 1/3 cup red wine vinegar
- 1 20-ounce can chickpeas, drained and rinsed
- 2 cups chicken stock
- 1/4 cup raisins
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Cooked couscous, for serving
1. Trim excess fat from the lamb and cut into 1-inch cubes.
2. In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
3. Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
4. Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.
Yield: 6 to 8 servings.