Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
- 2-3 lb lamb shoulder or leg (boneless) or 5-6 lb if bone in
- 1 tsp cinnamon
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 3-4 Tbsp extra virgin olive oil
- 2 yellow onions
- 2 cloves garlic
- 3-5 cups chicken stock
- 1/3 cup raisins
- 1/3 cup sherry
- 2 Tbsp almonds
This Arab-style lamb recipe makes 4-6 servings.
Remove lamb from packaging and pat dry. Combine cinnamon, cumin, salt and pepper in a small bowl. Rub spice mixture on all sides of lamb. Set aside.
Peel and chop onions and garlic. Pour olive oil into a large heavy-bottomed frying pan and heat on medium. When oil is hot, sauté the onions and garlic until onions are translucent.
Place lamb in pan and brown on both sides. Once meat is browned, add 2-3 cups of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 hours. Check every 15 minutes or so, adding more liquid as necessary. When done, meat should be cooked through and tender.
While lamb is cooking, pour sherry into a short glass or small bowl and soak the raisins. Coarsely grind the almonds.
About 15 minutes before cooking is complete, add the sherry, raisins and almonds to the pan. When lamb is ready, slice and serve with sauce and white rice or couscous.