Moroccan · intermediate
Moroccan Saffron Lamb Braise With Apricots
Succulent lamb tenderly braised with fragrant saffron, gentle sweet spices, and chewy golden dried apricots, topped with toasted crunchy almonds.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat until hot.
- 02
Pat lamb cubes thoroughly dry with paper towels, add to pot in a single layer, and sear for 5 minutes until browned on all sides; transfer lamb to a plate.
- 03
Reduce heat to medium, add diced yellow onion to pot, and sauté for 5 minutes until soft and translucent.
- 04
Stir in ras el hanout, then pour in halal beef stock, steeped saffron water, dried apricots, and browned lamb with accumulated juices.
- 05
Bring liquid to a gentle boil, cover tightly, reduce heat to low, and simmer for 35 minutes until lamb is tender.
- 06
Garnish braise with toasted slivered almonds right before serving.
A LITTLE KITCHEN KNOW-HOW
Browning and Braising
Searing meat at high heat to create rich surface flavors, then simmering slowly in liquid under a cover until tender.
Notes from the kitchen
- Browning lamb in batches prevents crowding, which causes meat to steam instead of sear properly.
- Steeping saffron threads in warm water beforehand releases vivid yellow color and floral aroma into braising liquid.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
