Recipe Provided ByFufu's Kitchen
3 HR 30 min
3 hr 30 min
2 pounds Boneless American Lamb Shoulder, cut into small to medium cubes
1 tablespoon Turmeric
1 tablespoon Chili Powder
1 tablespoon Smoked Paprika
1 tablespoon Garlic Powder
1 tablespoon Cumin
1 teaspoon Cinnamon
Salt and Pepper to taste
2 Garlic cloves, minced
5 Cardamom Cloves
1 Cinnamon Stick
1 tablespoon All Spice
1 tablespoon Coriander
1/2 tablespoon Ground Ginger
1/2 tablespoon Ground Cloves
1 Large Red onion, finely chopped
1 1/4 cup Pitted dried prunes
2 Large potatoes, peeled and cut into 2-inch cubes
2 Carrots, chopped
1/4 cup Fresh mint, roughly chopped
1/2 cup Fresh cilantro, roughly chopped
Wash each piece of American Lamb thoroughly under cold water. Add those pieces to a large bowl and mix with all the above marinade ingredients. Cover and place in the fridge for 2-3 hours to marinate or overnight.
* If you have the seasoning Ras el Hanout, then just add 3 tablespoons of that instead of the last 4 ingredients listed in the lamb marinade.
Add the marinated lamb to a pot over high heat and sear the meat for 5 minutes on each side until it has a brown crust. To achieve this the pot must be hot. Cover with a lid for 10 after browning is achieved. This will allow juices to form.
Add the red onion to the mix and cover for about 20 minutes. At this point, more juices will be forming.
Then add enough stock to cover halfway up to the meat and let that simmer for another 20 minutes.
Then add the dried prunes and let that simmer for 10 minutes.
Add the potatoes and carrots along with more stock. The liquid doesn’t have to cover the potatoes and meat fully but at least 3/4 of the way. Let this simmer on medium heat for at least 2 hours.
Check back on it then and see if the meat is tender. If not, cook for another 30 minutes until it is.
Garnish with chopped mint and cilantro for freshness.
Enjoy over plain couscous or rice.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest