Description
Experience a delightful blend of tender lamb, sweet prunes, and crunchy almonds, all slow-cooked to perfection for a cozy and aromatic meal.
Ingredients
Scale
- 2 lbs boneless lamb shoulder
- 1 cup prunes
- 1/2 cup sliced almonds (toasted)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp coriander
- 2 cups low-sodium chicken broth
- 2 tbsp honey
Instructions
- Chop the onion and mince the garlic for easy cooking.
- In a skillet over medium heat, add a splash of oil. Season the lamb with salt and pepper, then brown it on all sides.
- Transfer the browned lamb to your slow cooker. Add chopped onion, minced garlic, prunes, and toasted almonds. Sprinkle in cinnamon, cumin, and coriander.
- Pour in chicken broth and drizzle honey over the ingredients. Stir gently to mix without disturbing layers.
- Set your slow cooker on low for 6 hours or high for 3 hours until the lamb is tender.
- Shred the lamb in its juices and serve over fluffy couscous or warm bread.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: You can marinate the lamb overnight with spices for added flavor. Dried apricots can be used instead of prunes, or you may substitute chicken for lamb if desired. Store leftovers in an airtight container for up to three days; reheat gently before serving.