Moroccan · intermediate
Moroccan Spiced Lamb Shoulder Skillet With Prunes
Succulent cubed lamb shoulder braised in cinnamon and ras el hanout, balanced with sweet dried prunes and crunchy toasted almonds.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet over medium-high heat.
- 02
Add lamb shoulder cubes and sear for 5 minutes, turning until browned on all sides, then remove lamb to a plate.
- 03
Reduce heat to medium, add red onion and garlic, cooking for 4 minutes until onions are translucent.
- 04
Add ras el hanout and ground cinnamon, stirring constantly for 1 minute until warm and fragrant.
- 05
Pour beef broth into skillet and return lamb cubes, bringing liquid to a gentle boil.
- 06
Cover skillet tightly, reduce heat to low, and simmer for 35 minutes until lamb becomes tender.
- 07
Add halved prunes, re-cover, and cook 10 minutes more until sauce reduces slightly; serve sprinkled with toasted almonds.
A LITTLE KITCHEN KNOW-HOW
Aromatic Reduction Braising
Building layers of dried spices and meat juices before stewing slowly with sweet fruits to create a rich glaze.
Notes from the kitchen
- Toast sliced almonds in a dry pan over medium heat for 2 minutes, watching closely to avoid burning.
- If the sauce browns too quickly, lower heat and add 2 tablespoons of water.
- 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.
