Dinner

Slow-Braised Lamb Shoulder with Pitted Green Olives, Preserved Lemon & Saffron Rice

Name: Slow-Braised Lamb Shoulder with Pitted Green Olives, Preserved Lemon & Saffron Rice
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 2 servings
Ingredients: 1 lamb shoulder steak (1.25–1.5 lbs, 1.5 inches thick); sea salt & freshly ground black pepper; 3 tbsp olive oil; 1 large yellow onion, sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tsp ground cumin; 1 tsp ground cinnamon; ½ tsp ground coriander; ¼ tsp cayenne pepper; pinch of saffron threads; 1 cup low-sodium chicken stock; ⅓ cup dry white wine; ¾ cup pitted green olives, halved; ⅓ cup dried apricots, quartered; 3 tbsp preserved lemon, sliced; 1 bay leaf; 1 cup jasmine rice; 2 cups stock or water; 2 tbsp butter; ¼ cup sliced toasted almonds; ¼ cup fresh cilantro, chopped; 1 tsp honey (optional, for sauce finish); squeeze of fresh lemon juice

A generous lamb shoulder steak, seared until caramelized on all sides, then braised low and slow in a Moroccan-spiced broth with onions, pitted green olives, dried apricots and preserved lemon. The meat becomes fork-tender, infused with warmth from cinnamon, ginger and cumin. Served alongside a silky saffron rice pilaf studded with sliced almonds and cilantro. A confident, weekend-worthy braise with real depth.

978calper serving 16gprotein 111gcarbs 51gfat 15min prep 85min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this