📍 Where this dish comes from: Old City of Jerusalem · The Jewish Quarter
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Discover the history of this region →
This dish reflects North African Jewish cooking at its most characteristic — a slow braise built on warm spice and dried fruit, the sweetness from the apricots balancing the richness of the lamb over hours of gentle cooking.
What You’ll Need
Servings: 6 servings
Calories: 410kcal
Ingredients
- 2 lbs lamb shoulder cubed
- 2 tbsp olive oil
- 1 onion sliced
- 3 cloves garlic minced
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp saffron threads (optional)
- 2 cups chicken broth
- 1/2 cup dried apricots halved
- 2 tbsp granulated sugar substitute
- Chopped cilantro, for garnish
Instructions
- Season lamb generously with salt and pepper.
- Heat olive oil in a heavy pot over medium-high heat. Brown lamb in batches, about 4–5 minutes. Remove and set aside.
- Add onion to the pot, cooking 6–7 minutes until softened. Add garlic, cumin, cinnamon, ginger, and saffron if using, cooking 1 minute until fragrant.
- Pour in broth, scraping up browned bits.
- Return lamb to the pot along with apricots and sugar substitute.
- Cover and simmer 1 hour 45 minutes to 2 hours, until lamb is very tender.
- Garnish with cilantro and serve.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 30g | Fat: 27g | Fiber: 3g
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Health Benefits
- Lamb provides iron, zinc, and vitamin B12.
- Dried apricots contribute fiber along with their natural sweetness.
- Warm spices add real depth without relying on added sodium.
Pairs Well With
- Braised Red Cabbage, Sweet and Sour
- Israeli Chopped Salad