2 tsp paparika
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp ground cinnamon, divided
1/4 tsp salt
2 Tbsp olive oil, divided
2 lamb shoulder chops
1/4 c onions, chopped
1 tsp garlic, minced
1 tsp ginger, grated
1 Tbsp lemon juice
1 c chicken broth
1/2 c dried apricots, chopped
1/4 c raisins
1 Tbsp honey
Couscous, for serving
Prep:
1. In a resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, 1/2 tsp cinnamon, salt and 2 Tbsp olive oil. Add the lamb, seal and shake to coat. Refrigerate overnight or up to 3 days.
2. Heat remaining 2 Tbsp oil in a Dutch oven over medium heat. Add the lamb and brown on both sides, 5 minutes per side. Remove and set aside.
3. Add the onions and cook until softened, 5 minutes. Add the garlic, ginger, remaining 1/2 tsp cinnamon and lemon juice. Stir for 1 minuted. Add the broth and bring to a boil, scrapping up brown bits. Add the meat back and reduce heat to medium-low. Cover and simmer 20 minutes, until meat is tender and cookied through. Remove meat to serving platter.
4. Meanwhile, place apricots and raisins in a small microwavable bowl and add 1/2 c water. Cover with plastic wrap and microwave on high for 1 minute. Let stand, covered, until softened and plump, about 5 minutes. Strain.
5. Bring remaining liquid in the Dutch oven to a boil over high heat. Add the apricots, raisins and honey. Cook for 5 minutes, until mixture is thickened. Serve meat over couscous topped with sauce.
