Treat yourself to this Persian Slow-Roasted Lamb, infused with aromatic spices and topped with apricots and almonds. Perfect for a special dinner! 🥳🍖

Ingredients:

1.5kg lamb shoulder

2 large onions, sliced

4 garlic cloves, minced

2 tbsp olive oil

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground paprika

1 tsp ground black pepper

1 tsp salt

1 cup chicken stock

1 cup dried apricots, chopped

1/2 cup almonds, toasted

Fresh mint and parsley, chopped (for garnish)

Directions:

Preheat oven to 160°C (320°F).

In a large roasting pan, spread the sliced onions and minced garlic.

Rub the lamb shoulder with olive oil, then coat with the cumin, coriander, cinnamon, turmeric, paprika, black pepper, and salt.

Place the lamb on top of the onions and garlic in the roasting pan.

Pour the chicken stock into the pan around the lamb.

Cover the pan tightly with foil and roast for 4-5 hours, or until the lamb is tender and falling apart.

In the last 30 minutes of cooking, add the chopped apricots to the pan.

Once done, remove the lamb from the oven and let it rest for 10-15 minutes before carving.

Serve the lamb topped with toasted almonds and garnished with fresh mint and parsley.

Prep Time: 15 minutes | Cooking Time: 4-5 hours | Total Time: 4 hours 15 minutes | Kcal: 520 kcal | Servings: 6 servings