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Gordon Ramsay Moroccan Lamb

Gordon Ramsay Moroccan Lamb
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Tender, fall-off-the-bone lamb shoulder braised with warm North African spices, sweet apricots, and aromatic saffron. This slow-cooked stew delivers deep, complex layers of flavor with a silky, rich sauce.

Ingredients

Scale
  • 3 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 medium yellow onions, finely diced (about 1 1/2 cups)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon saffron threads, crumbled
  • 1/2 cup dried apricots, roughly chopped
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken broth
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1/4 cup sliced almonds, toasted, for garnish
  • 4 cups cooked couscous, for serving

Instructions

  1. Season 3 pounds of cubed lamb shoulder with 2 teaspoons kosher salt and 1 teaspoon black pepper. Toss to coat evenly, then let rest at room temperature for 15 minutes. Pat the lamb dry with paper towels to ensure a good sear.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Working in batches to avoid crowding, add the lamb cubes in a single layer and sear for 3-4 minutes per side until deeply browned on all sides. Transfer browned lamb to a plate and set aside.
  3. Reduce heat to medium. Add the finely diced onions and cook, stirring frequently, for 4-5 minutes until translucent and starting to caramelize. Scrape up any browned bits from the bottom of the pot for added flavor.
  4. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant. Stir in the ground cumin, ground coriander, smoked paprika, ground cinnamon, and crumbled saffron. Cook for 30 seconds until the spices bloom and become aromatic.
  5. Stir in the chopped dried apricots and tomato paste. Cook for 2 minutes, stirring constantly, to deepen the tomato paste’s color and flavor.
  6. Pour in 2 cups chicken broth and the can of undrained diced tomatoes. Bring to a boil, scraping up any remaining fond from the bottom of the pot.
  7. Return the browned lamb and any accumulated juices to the pot. Stir to combine. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the lamb is fork-tender and easily pulls apart.
  8. If the sauce is too thin after cooking, remove the lid and increase heat to medium-high. Simmer for 5-10 minutes until the sauce thickens to a gravy-like consistency. Taste and adjust seasoning with salt and pepper.
  9. While the lamb finishes, prepare couscous according to package directions. Fluff with a fork and keep warm.
  10. To serve, mound a generous portion of couscous in a shallow bowl, top with braised lamb and sauce, and garnish with chopped fresh cilantro and toasted sliced almonds.

Notes

Storage: Refrigerate leftover lamb in an airtight container for up to 4 days. Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat gently in a covered pot over medium-low heat, adding a splash of broth or water if needed, for 10-15 minutes until hot throughout.

Nutrition

Keywords: Moroccan lamb recipe, Gordon Ramsay style lamb, braised lamb shoulder, lamb tagine, spiced lamb stew, slow cooked lamb, North African lamb dinner, apricot lamb, saffron lamb, one pot lamb, comfort food

Find it online: https://britishrecipes.uk/gordon-ramsay-moroccan-lamb/