Lunch

Slow-Braised Lamb Shoulder with Dried Apricots, Green Olives & Cilantro Rice

Name: Slow-Braised Lamb Shoulder with Dried Apricots, Green Olives & Cilantro Rice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Ingredients: 14 oz lamb shoulder, cut into 1½-inch cubes; Salt and black pepper; 3 tbsp extra virgin olive oil, divided; 1 medium red onion, diced; 3 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp ground ginger; 1 tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp turmeric; 1 cup low-sodium lamb or beef broth; ½ cup dry red wine; 1 can (14 oz) whole peeled tomatoes, crushed by hand; ½ cup dried apricots, halved; ½ cup green olives, pitted; 2 tbsp honey; 1 bay leaf; For rice: 1 cup jasmine rice; 1½ cups low-sodium vegetable broth; Salt to taste; 2 tbsp fresh cilantro, chopped; 1 tbsp butter

Lamb shoulder becomes silken after a 45-minute braise in a Moroccan-inflected sauce of tomato, cinnamon, and ginger, enlivened by tart dried apricots and briny green olives. Fluffy cilantro-scented rice soaks up every drop of sauce.

1077cal per serving 39gprotein 135gcarbs 40gfat 15min prep 50min 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