Lamb and Apricots in Honey Sauce
Delight your taste buds with the exotic flavors of Lamb and Apricots in Honey Sauce, a dish that perfectly balances savory and sweet for a memorable dining experience. Tender cubes of lamb shoulder are seared to golden perfection and simmered in a fragrant blend of cinnamon, cumin, and coriander. Sweet dried apricots and rich honey lend a natural sweetness to the luxurious sauce, which is gently thickened during a slow, 90-minute cook. Served over basmati rice, fluffy couscous, or even warm flatbread, this Moroccan-inspired recipe is irresistibly comforting yet sophisticated enough for a special occasion. Finished with a fresh sprinkle of cilantro, it's a vibrant dish that’s as visually stunning as it is delicious. Perfect for lovers of bold, aromatic stews, this recipe is a must-try for your next dinner.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 lbs lamb shoulder (boneless, cut into 2-inch cubes)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 cup dried apricots (halved)
- 3 tbsp honey
- 2 cups chicken or beef stock
- 2 tbsp fresh cilantro (chopped)
Instructions
Season the lamb cubes with salt and black pepper.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb cubes in batches until browned on all sides, about 4-5 minutes per batch. Remove the lamb and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Stir in the ground cinnamon, ground cumin, and ground coriander. Cook for 30 seconds to release the spices' aroma.
Return the lamb to the pot and add the dried apricots, honey, and chicken or beef stock. Bring to a boil, then reduce the heat to low.
Cover the pot with a lid and simmer for 75-90 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened slightly.
Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro before serving.
Serve hot over basmati rice, couscous, or with warm flatbread.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 34.8 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
